Meat and Corn Bread Squares
1 pound ground beef, or ground pork
1 tablespoon cornstarch
1 tablespoon dried minced onion (used diced onion)
1 to 2 teaspoons chili powder
1/2 teaspoon garlic salt (used minced garlic, omitting salt)
1 16-ounce can diced tomatoes
1 4-ounce can diced green chili peppers, drained
3/4 cup all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
2 beaten eggs
1 9-ounce can cream-style corn (substituted 1 cup frozen corn)
3 tablespoons cooking oil
1 cup shredded cheese
In a skillet cook meat till brown, sauteing onions at the same time. Drain fat. Stir in cornstarch, chili powder, and garlic. Stir in undrained tomatoes and chili peppers. Cook and stir till thickened and bubbly.
Combine flour, cornmeal, and baking powder. Combine eggs, milk, and cooking oil; stir into dry ingredients. Add corn and cheese. Stir just till moistened. Spread half of the batter into a greased 9x9x2-inch baking pan. Spoon meat mixture on top. Top with remaining batter.
Bake in a 375 degree oven about 30 minutes or till golden brown. Let stand 5 minutes. Cut into squares. Serves 6. Pair up with a big leafy green salad for a yummy dinner.
**This recipe is from the Better Homes and Gardens New Cookbook
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