Mexican Cornbread Casserole |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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For a much quicker recipe Marie Callendar's cornbread mix is awesome. Top with sour cream, avocado, tomatoes and cilantro if you like. Ingredients:
2 tablespoons vegetable oil |
3/4 cup buttermilk |
1/2 teaspoon baking soda |
1 cup plain cornmeal |
1/2 teaspoon salt |
1 egg, beaten |
1 (14 1/2 ounce) can whole kernel corn, drained |
1 (4 1/2 ounce) can diced green chilies, drained |
5 eggs, beaten |
1 cup half-and-half |
salt and pepper |
1 teaspoon ground cumin |
1 1/2 lbs ground beef, browned and drained |
10 ounces black beans |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1 cup sliced mushrooms |
2 sweet onions, caramelized |
4 green onions, sliced |
3/4 cup shredded yellow cheddar cheese |
3/4 cup shredded white cheddar cheese |
Directions:
1. Heat oven to 400°F Pour oil into 12-inch Lodge cast iron skillet; place in oven 7 to 8 minutes or until hot. Add soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot skillet. Bake at 400F for 10 to 12 minutes or until lightly browned.
2. Reduce oven to 350°F In large mixing bowl, combine 5 eggs, half and half, salt, pepper and cumin; beat well. Layer beef, peppers, mushrooms, onions, beans and cheeses over crust. Pour egg mixture over top. Bake at 350F for 45 to 50 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into wedges and serve with choice of toppings.
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