Wednesday, March 17, 2010
2 boxes corn muffin mix, (8.5 oz/ Jiffy)
4 Tbs melted butter
1 1/2 Cups milk
1 Cup frozen corn
1 pound ground beef
1 small onion, chopped
1 Tbs chili powder
2 tsp cumin
2 tsp cayenne sauce
1/2 tsp salt
2 1/2 Cups cheese
1 vine ripe tomato seeded and chopped
1/2 green pepper chopped
1 small can sliced olives
Salsa and sour cream to garnish
Preheat oven to 400
Mix together muffin mix, eggs, butter, milk and corn
Pour the muffin mix into a greased oven skillet (10-12 inches) or baking dish
Bake corn mix 15 minutes until light golden in color
Add onions and spices and cook for 5 minutes.
Remove cornbread from the oven and top with meat, veggies and cheese.
Bake again for 5 minutes to melt the cheese.
***My cornbread was not done in the middle so I scooped out the middle about half way down. This actually worked out well to have less cornbread in the middle. (Don't remove entire middle. Just about half of the depth.)