Cheesy Mexican Cornbread Squares
Prep Time: 45 min.
pounds lean ground
cup chopped green
medium (1/2 cup)
jar (16-ounce) mild thick and chunky
can (11-ounce) whole kernel
1 to 2
Preheat oven to 350-degrees F.
Cook ground beef in 12-inch skillet
over medium-high heat for 10 to 12 minutes, stirring
occasionally, or until no longer pink and drain.
Stir in green bell pepper, onion,
mild thick and chunky salsa, whole kernel corn, garlic
powder, and chili powder.
Reduce heat to low. Continue cooking
for 15 minutes, stirring occasionally. Set aside.
Meanwhile, combine cornmeal, flour,
sugar, baking powder, baking soda and salt in medium
Stir in buttermilk, butter and eggs
just until moistened.
Spread on bottom of greased 13x9-inch
Sprinkle with 1 cup cheese. Spread
meat mixture evenly over cheese.
Bake for 30 to 40 minutes or until
crust is golden brown.
Sprinkle with remaining cheese and
olives. Continue baking for 3 to 4 minutes or until
cheese is melted.
Serve with sour cream and salsa.
*Substitute 1 tablespoon vinegar plus
enough milk to equal 1 cup.
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