Recipe for Mexican Cornbread Casserole 
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Yield:
1
Ingredients:
Amount Ingredient
1 lb ground beef
1 can kidney beans (16 oz) drained
1/2 cup tomato sauce
2 tsp chili powder
1/2 tsp garlic powder
1 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
2 x eggs
1 can creamed corn (17 oz.)
2 cup shredded cheddar
1 can chopped green chilis (4 oz.)
Instructions:
Instructions: 1. Brown meat, drain. Stir in beans, tomato sauce, chili and garlic powders. Keep warm.

2. In large bowl, combine cornmeal, baking soda, and salt. Stir in eggs, milk and corn. Add cheese, chilis and onion. Mix well.

3. Spread 1/2 cornmeal mix into greased 13x9x2 baking dish. Add entire meat and bean mixture. Add remaining cornmeal mixture. Bake at 350F for 50 minutes. Top with salsa.

Serves 4-6. Excellent leftover.

NOTES : Of all the "Mexican casseroles" Ive tried, nothing has ever compared to this one. It gets rave reviews outside the home, and inside the home, we make it at least once a month. Enjoy!

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