Mexican Stuffed Cornbread

Name: Mexican Stuffed Cornbread
Ingredients: 1 lb ground beef; onion powder (optional); garlic powder (optional); 3 cups cornmeal; 1 (15 ounce) can cream-style corn; 1 tablespoon sugar; 1 small onion, chopped; 3 cups shredded Mexican blend cheese, divided; 1 cup oil; 3 eggs; 1 3/4 cups milk; 1 (15 ounce) can rotel; Velveeta cheese (optional)

13 ingredients

7 steps

Ingredients

1 lb ground beef
onion powder (optional)
garlic powder (optional)
3 cups cornmeal
1 (15 ounce) can cream-style corn
1 tablespoon sugar
1 small onion, chopped
3 cups shredded Mexican blend cheese, divided
1 cup oil
3 eggs
1 3/4 cups milk
1 (15 ounce) can rotel
Velveeta cheese (optional)

Directions

1

Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
2

Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
3

Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
4

Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
5

Top with remaining cornmeal mixture.
6

Sprinkle remaining 1 cup cheese on top.
7

Bake at 350 for one hour.