Cheesy Mexican Cornbread Squares

• 1 1/2 pounds lean ground beef
• 1/2 cup chopped green bell pepper
• 1 small (1/2 cup) onion, chopped
• 1 (16-ounce) jar mild thick and chunky salsa
• 1 (11-ounce) can whole kernel corn, drained
• 1 to 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk*
• 2 tablespoons Land O Lakes Butter, melted
• 2 Land O Lakes Eggs, slightly beaten
• 8 ounces (2 cups) shredded Cheddar cheese
• 1/2 cup sliced ripe olives, drained
• Sour cream
• Salsa, if desired

1. Heat oven to 350F.
2. Grease 13x9-inch baking pan; set aside.
3. Cook ground beef in 12-inch skillet over medium-high heat, stirring occasionally, 10-12 minutes or until no longer pink; drain.
4. Stir in all remaining filling ingredients.
5. Reduce heat to low.
6. Cook, stirring occasionally, 15 minutes; set aside.
7. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in bowl.
8. Stir in buttermilk, butter and eggs just until moistened.
9. Spread onto bottom of prepared pan.
10. Sprinkle with 1 cup cheese.
11. Spread meat mixture evenly over cheese.
12. Bake 30-40 minutes or until crust is golden brown.
13. Sprinkle with remaining cheese and olives.
14. Continue baking 3-4 minutes or until cheese is melted.
15. Serve with sour cream and salsa.

lean ground beef, green bell pepper, onion, chunky salsa, whole kernel corn, garlic, chili powder, yellow cornmeal, allpurpose, sugar, baking powder, baking soda, salt, buttermilk, butter, eggs, cheddar cheese, olives, sour cream, salsa

Taken from www.landolakes.com/recipe/2247/cheesy-mexican-cornbread-squares (may not work)