Mexican Cornbread

This is my take on the Mexican Cornbread casserole - I use a larger amount of sour cream than most recipes call for, which makes the cornbread super rich, and I put the meat/cheese combo between layers of the cornbread mix to make something like a ground beef cornbread sandwich all baked in a single 13x9 pan. I also use 2 lbs ground beef for 2 boxes of mix, if I'm feeding a group, or, for myself alone, I halve the ingredients and bake it in an 8x8 pan. Please note - this is NOT a diet friendly recipe, but it IS delicious!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown ground beef in a skillet, drain off the excess fat, stir in the taco seasoning and set aside

Step 2

In a stand mixer, or with a hand mixer, combine the cornbread mix (I like the Morrison brand, but any mix you like is fine) with the sour cream, eggs and cream style corn.

Step 3

Layer half of the mix in the bottom of a 13x9 pan in a single, even layer

Step 4

Sprinkle the browned ground beef and cheese on top of the mix - do not stir to combine! You can also add chopped onions, jalapenos, or anything else you wish to add during this step.

Step 5

Pour the rest of the cornbread mixture on top, and try to smooth it into an even layer without mixing too much - you want the cornbread to completely cover the fillings

Step 6

Bake in a 350 degree oven for 1 hour