Mexican Corn Bread

Kathryn Russell, Linville High School

  • 4 package Mexican corn bread mix (2 hot peppers optional)
  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 cup milk
  • 1/2 cup oil
  • 4 eggs
  • 1 large box Velveeta® cheese
  • Onions and pepper to taste
  • 1 1/2 lb ground meat

Brown ground meat and onions. Drain. Mix all other ingredients. Pour half in greased pan, then add hamburger and cheese. Top with other half of mix.

Bake at 350° for 45 minutes.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.