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.

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