Mexican Cornbread Casserole

Mexican Cornbread Casserole

I was looking for to use up my 5 gallon bucket of organic corn meal I bought and thought I was try this! Was not sure how it would turn out, but my whole family loved it!

Ingredients

1 pound lean hamburger

15 ounces of tomato sauce

15 ounces of black beans

15 ounces of mild chili beans

6 ounces of tomato paste

4 ounces of green chiles

8 ounces of shredded mexican cheese

1 cup of sweet corn

1 medium diced onion

3 tablespoons of chili powder

2 teaspoons of garlic

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of cayenne 

1/2 teaspoon of cumin

1/2 cup of sour cream (optional for garnish)

Ingredients for cornbread

1 cup of yellow cornmeal

1 cup of all purpose flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons salt

1 cup buttermilk

2 tablespoons melted butter

2 eggs lightly beaten

Directions 

1. Brown hamburger is a 12 inch pan

2. Add onions and chilies and cook for another 3 minutes.

3. Preheat oven to 350 degrees.

4. Turn down heat and add tomato sauce, tomato paste, beans, corn, garlic, chili powder, salt, pepper, cayenne and cumin and simmer for 10 minutes

6. Pour the hamburger bean mix into a 9 x 13 baking dish.

7. Pour and lightly spread, but do not mix on top of the hamburger bean mix.

8. put in oven and bake for 25 minutes or until cornbread is brown.

9. Pull out of oven and spread the shredded cheese all over the top and bake for another 5 minutes.

10. Pull out of oven and cook for 5 minutes and serve with sour cream on top.

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