MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moist Mexican Cornbread
Categories: Vegetables, Cheese, Beef, Chilies, Dairy
Yield: 10 servings

2 lg Eggs; room temp
1 c Sour cream
2/3 c Canola oil
1 1/2 c Cornmeal
1/4 c A-P flour
2 1/4 ts Baking powder
3/4 ts Salt
4 oz Chopped green chilies;
- drained
2 tb Chopped bell pepper
2 tb Chopped onion
2 tb Chopped pimientos
1 lb Ground beef; cooked,
- drained
1 1/2 c Shredded Cheddar cheese

In a bowl, combine the eggs, sour cream and oil. In
another bowl, combine the cornmeal, flour, baking powder
and salt; fold in the chiles, green pepper, onion and
pimientos. Add the egg mixture; mix well.

Pour half into greased 13" X 9" baking dish. Top with
beef. Sprinkle with 1/2 cup cheddar cheese. Spoon
remaining cornmeal mixture over top. Sprinkle with
remaining 1 cup cheese. Bake @ 350ºF/175ºC until a
toothpick comes out clean, about 30 minutes.

Elizabeth Sanders, Obion, Tennessee

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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