Mexican Cornbread

Now, everyone has their own version of Mexican Cornbread. Mine’s not anything special. It is good, though. At least, The ChemE and Prissy think it is. The boys could care less. Go figure.

This recipe feeds a crowd!



2 packages Marie Callender’s Corn Bread mix

3 cups of water

2 lbs ground beef

Seasoning to taste

1 can Great Value Fire Roasted tomatoes

1 small package of frozen sweet corn

1 small package of frozen chopped onion

2 cups shredded cheddar cheese

Preheat oven to 375*F

Begin browning the ground beef, adding seasoning to taste. Add the onions and corn, cooking all 3 together until the ground beef is no longer pink. Add the Fire Roasted tomatoes.

In a separate bowl, mix the corn bread mix and water until smooth.

Pour 1/2 of the cornbread mix in the bottom of a greased 9×13 baking dish. Add the ground beef mixture, then add the cheese. Pour the remaining cornbread mix on top, and bake 25-30 minutes or until a toothpick inserted in the middle of the top layer of cornbread comes out clean.



**About the Marie Callender’s corn bread mix, this is an excellent corn bread mix!! There are 3 flavors, regular corn bread, sweet honey corn bread, and Mexican cornbread. All 3 are low fat, and high in flavor, moisture, texture…excellent!! Now, you may be asking yourself, why did she not use the Mexican cornbread mix. Well, I’m really not sure. Perhaps the next time I make this, I’ll use the Mexican cornbread and let you know how it goes!**