TOMATO CORNBREAD BAKE

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Tomato Cornbread Bake image

Everyone in the family loves this dish, even the grandchildren. The cornbread topping nicely complements the ground beef, corn and tomatoes.-Lorraine Koehler, Watertown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
3/4 cup chopped onion
2-1/2 cups canned diced tomatoes, drained
1-1/2 cups fresh or frozen corn
1 teaspoon salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup milk

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts :

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