Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexican Cornbread Casserole
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- #5148
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound ground beef
1/4 cup chopped onion
2 tablespoons jalapeno pepper, chopped
2 beaten eggs
2 cans cream-style corn
2/3 cup milk
1 package (16.5 ounce size) cornbread mix
4 slices American cheese
directions
Preheat oven to 425 degrees F. Brown ground beef, onion and jalapeno pepper, set aside.
Combine eggs, half the corn and the milk with cornbread mix. Stir just until ingredients are moistened.
Pour half the batter into a greased 9 inch square pan. Top with beef mixture, cheese slices and rest of corn. Pour remaining batter on top and bake for 25-30 minutes.
added by
luba
nutrition data
557 calories, 26 grams fat, 62 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
October 18, 2014
I made this and it brought back memories. This is exactly how I remember it tasting. So glad I found this recipe. The only thing I didn't do was use the sliced cheese, I just went with some shredded Chipotle cheddar.