Mexican Corn Bread Casserole

• 1 c. yellow cornmeal
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. milk
• 2 beaten eggs
• 1 (17 oz.) can cream-style corn
• 2 c. shredded Cheddar cheese
• 1/2 c. chopped onion
• 1 lb. ground beef
• 1 (16 oz.) can red kidney beans, drained
• 1/2 c. tomato sauce
• 2 tsp. chili powder
• 1/4 tsp. garlic powder
• yellow cornmeal
• 1 (4 oz.) can green chili peppers, rinsed, seeded and chopped

1. In
2. a bowl, stir together the 1 cup of cornmeal, baking soda and salt;
3. stir in milk, eggs and corn.
4. Stir in cheese, chili peppers and onion;tix until well blended.
5. Meanwhile, int large
6. skillet,
7. cook
8. ground beef until brown.
9. Drain. Stir
10. in beans, tomato sauce, chili powder and garlic powder. Cook
11. until heated through.
12. Grease and sprinkle a thin layer of cornmeal over
13. the
14. bottom of a 12 x 7 1/2 x 2-inch baking dish.
15. Turn
16. 1/2 of the cornmeal batter into the dish.
17. Cover withthe
18. meat-bean mixture
19. and top with remaining cornmeal mixture.take
20. at
21. 350u0b0 for
22. 1
23. hour
24. or until top is golden brown.

yellow cornmeal, baking soda, salt, milk, eggs, creamstyle, cheddar cheese, onion, ground beef, red kidney beans, tomato sauce, chili powder, garlic powder, yellow cornmeal, green chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=261491 (may not work)