Taco Cornbread

Ground beef is cooked and seasoned with taco mix & cumin, then layered in a cornbread batter with cream-style corn & Mexican-blend cheeses.

Ingredients:

• 1 lb ground beef chuck
• 1 package taco seasoning mix
• 1/2 Tbsp ground cumin
• 2 Tbsp water
• 2 boxes Jiffy cornbread mix
• 2 large eggs
• 2/3 cup of milk
• 1/2 can creamed-style corn
• 2 cups shredded Mexican-blend cheeses
• 1 Tbsp bacon grease or pork fat

Directions:

Preheat oven to 375 degrees. In a frying pan, brown the ground chuck, drain and return to pan. Add ground cumin, taco seasoning mix and water; stir blend seasonings through meat. In a large bowl, blend cornbread mix with eggs and milk (per directions for corn muffins on box). Stir in the 1/2 can of creamed corn and half of the cheeses. Warm a cast iron skillet on stove top and melt bacon grease in pan, making sure to spread it around the entire bottom of the pan. Pour any extra grease into cornbread mixture and stir in. Pour half the cornbread mixture into cast iron skillet. Next, layer in the seasoned meat then the remaining cheese. Finally, top with the remaining cornbread mixture. Carefully place in oven and bake for 30 to 45 minutes until cooked through. The center takes the longest so after 30 minutes, place foil around the outer edges to prevent burning. Allow to cool about 5 minutes before serving.

Number of Servings: 6-8