BEEF AND CORNBREAD SQUARES
I love cornbread, and this just fits the bill. Almost a cold weather recipe, but when you makes this, it becomes an any time recipe! I make this all the time for when my usual Monday Night Football Armchair Quarterbacks come over! We seldom get to go to their houses because they want what I cook! They always say, "but you cook so good". I'm sure a lot of you know what I mean! I hope you like it, and let me know how it goes for your own MNFB crowd! Enjoy! This doubles and triples great. Here's a tip: I used to buy the cans of tomatoes and green chilis, such as Rotel), but since they are pricey, I buy the tomatoes and green chilis separately. You will get more for the money and you will have enough to double or triple the recipe. If I have leftover chilis and tomatoes, I freeze them for something else. Top this with my salsa #218314!
Provided by FLUFFSTER
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef, drain fat.
- Stir in next 4 ingredients, then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly.
- Combine flour, cornmeal and baking powder.
- Combine eggs, corn, milk and oil. Stir into dry ingredients.
- Add cheese. Stir until moistened.
- Spread half of batter into a greased 9x9x2-inch pan.
- Spoon mixture over that.
- Top with remaining batter.
- Bake at 375°F about 30 minutes or until golden brown.
- Let stand 5 minutes. Cut into squares.
Nutrition Facts : Calories 505.8, Fat 27.9, SaturatedFat 10.4, Cholesterol 144.5, Sodium 463.7, Carbohydrate 39.1, Fiber 3.4, Sugar 5.1, Protein 26.2
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