Meat and Corn Bread Squares

Recipe By:
Three03
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  • Total Time 50 min Ico-add
  • Yield 6 Servings
  • Level Medium

Here's an easy fix Americanized Tex-Mex casserole with bold flavors. You can top these meat and cornbread squares with gravy, salsa or eat them straight out of the oven depending on your taste.
 

Ingredients

  • 1 pound ground beef, ground pork or bulk pork sausage
  • 1 tablespoon cornstarch
  • 1 tablespoon dried minced onion
  • 1 or 2 teaspoons chili powder (depending on taste)
  • 1/2 teaspoon garlic salt
  • 1 can (14 1/2 ounces) tomatoes, cut up
  • 1 can (4 ounces) diced green chili peppers, drained
  • 3/4 cup all purpose flour
  • 3/4 cup cornmeal
  • 2 teaspoons baking powder
  • 2 beaten eggs
  • 1 can cream style corn
  • 1/2 cup milk
  • 3 tablespoons cooking oil
  • 1 cup pepperjack cheese (or cheddar), shredded
  • Salsa or gravy (optional)
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Directions

  1. 1. In a large skillet cook the meat until brown; drain off excess fat.
  2. 2. Stir in cornstarch, onion, chili powder and garlic salt. Stir in the un-drained tomatoes and chili peppers. Cook and stir over medium heat until thick and bubbly. Cook and stir for two minutes more.
  3. 3. In a mixing bowl stir together the flour, cornmeal and baking powder.
  4. 4. In another bowl combine the eggs, corn, milk and oil. Stir the egg mixture into the dry mixture. Add cheese and stir just until moistened.
  5. 5. Spread half of the batter into a greased two quart rectangular baking dish. Spoon the meat mixture on top of the batter and then top that with the remaining batter.
  6. 6. Bake at 375 degrees F for about 30 minutes or until golden brown.
  7. 7. Let stand for five minutes. To serve cut into squares. Top with salsa or gravy if desired.