Ingredients for Cowboy Cornbread
- Jiffy Corn Muffin Mix
- Mexican Cornbread Mix
- Creamed Corn
- 1/2 cup milk (plus more as needed)
- 1 pound ground beef
- Mild Green Chilies
- Cheddar Cheese
- Monterey Jack Pepper Cheese
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How to Make Cowboy Cornbread
- Preheat oven to the temperature specified on your cornbread mix box.
- In a large skillet, brown 1 pound of ground beef over medium-high heat. Drain off any excess grease.
- Stir in 4 ounces of canned chopped green chilies (about 1 cup).
- In a separate large bowl, combine one 8.5-ounce box of Jiffy corn muffin mix, one 8.5-ounce box of Mexican cornbread mix, 2 large eggs, and 1 cup of creamed corn. Gradually add milk, starting with 1/2 cup, until you achieve a thick but pourable batter (you may need slightly more or less).
- Pour half of the cornbread batter into a greased 9x13 inch baking dish or similar sized casserole dish.
- Spread the ground beef mixture evenly over the cornbread batter.
- Top with 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese.
- Pour the remaining cornbread batter over the cheese.
- Bake according to the time specified on your cornbread mix box, or until a wooden skewer inserted into the center comes out clean (approximately 30-40 minutes).
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
45g
Fat
68g
Carbs
14g
