MEXICAN CORNBREAD PIE

Mexican Cornbread Pie image

Provided by Tammy Brownlow

Time 55m

Number Of Ingredients 12

1 c cornmeal
1 can(s) cream style corn
1 tsp baking powder
1 c butter milk (if you don't have buttermilk-you can measure a scant cup of milk and add white vinegar or lemon juice, stir and let it sit 10 minutes)
2 c shredded cheddar cheese separated (1 cup each)
1 can(s) 4 oz green chiles or diced jalapenos
2 Tbsp sugar
1 tsp salt separated
1 tsp ground cumin
1/2 tsp ground black pepper
1 medium onion, diced
1 lb ground beef

Steps:

1. In a large cast iron skillet brown ground beef and onion. Drain and pour into a medium mixing bowl. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and teaspoon cumin. Stir and set aside.
2. Preheat oven to 400 degrees. In a large mixing bowl add cornmeal, baking powder, sugar, 1/2 teaspoon salt. Then add 1 cup cheddar and coat cheese well with the dry ingredients. Then add cream style corn, milk, and green chiles.
3. Pour half of the cornbread mixture in the cast iron skillet that the ground beef was cooked in. Pour all of the ground beef mixture on top of the cornbread mixture. Top with remaining cornbread mixture.
4. Bake 30 to 40 minutes until golden brown. Remove from oven and top with remaining cup of cheese. Let sit until cheese is melted about 10 minutes. Served sliced with salsa and sour cream (optional)