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Many years ago, my friend Judy D., shared this recipe with me and it has been a family staple.  Serve with homemade green chile and you have a wonderful meal for family and friends.  This time I served with slices of the last tomatoes of the season.  A silly discovery…sliced canned peaches made a wonderful side to this.  Don’t ask me why…it just does!

Mexican Cornbread Casserole topped with Homemade Green Chile

This casserole also freezes beautifully.  I have frozen leftovers and have also  made two pans and froze one.  Just heat it again and voila…dinner is served.


Ingredients for Mexican Cornbread Casserole

2 cups yellow corn meal
2 cans cream style corn
2 eggs
1 cup milk
2 pounds ground beef (or turkey)
2 cups grated cheddar cheese
1 small can green chiles (mild or hot)
Green Chili

Mix together corn meal, corn, eggs and milk. Set aside. Brown and drain ground beef. In a separate bowl, mix cheese with green chiles. Spray 9×13″ pan with PAM. Put 1/2 of cornmeal mixture into bottom of baking pan.

First Layer of Cornbread Mixture

Spread all ground beef and chiles on top. Next sprinkle with cheese.

Ground Beef, Chiles and Cheese layers

Finish with remaining cornmeal mixture.

Top layer of cornbread mixture, ready for the oven

Cover with foil and bake at 350 degrees for 45 minutes.

Baked Mexican Cornbread Casserole

Great topped with hot green chili (canned or home-made).

Reference my Green Chili post: