Mexican Cornbread

Man, how often do you pick up a box of Jiffy Cornbread Mix? Let me tell you --- not often enough! If you did, you'd realize that this 59 cent purchase could take you to places you've never been - places reminiscent of grandma's kitchen or perhaps San Antonio, Tx. That's right, we're having Tex-Mex again.

The best part about this dish, though, is that it essentially covers most of the food pyramid in one pie slice. Chomp on some field greens and you're set for the night. Likewise, cut more scanty slices, and it's an all-in-one appetizer that no one else would ever imagine bringing to the party. Oddly great for breakfast and loves to sit in the fridge for a while. Best $8 spent this month.


Mexican Cornbread:

1 lb. ground beef
1 pkg. Taco mix
1 box cornbread mix
1 c. cheddar cheese, grated
1 jalapeno
1 onion, chopped
1 can cream style corn


In a heavy skillet, cook onion and meat together until onion is soft and meat is brown. Add taco mix and jalapeno. Set aside. In small bowl, mix cornbread mix according to directions on box, adding in the can of corn. Grease the sides of an 8X8 pan with a little oil. Pour half of the cornbread mix, then layer the meat. Cover with grated cheese and add the remaining cornbread mix. Bake at 350 degrees for about 45 minutes.