New Recipe

Tried a new recipe for lunch, and we voted to keep it! It was really quick and easy, too.

6/23/2019 Beefy Cornbread Casserole | The Country Cook 



2 lbs ground beef
1 small onion diced
2 cloves garlic minced
1 16 oz jar salsa
2 6.5 oz packets Martha White Yellow Cornbread Mix divided
1 ⅓ cups water divided
1 14.75 oz cream style corn divided
 2 cups shredded Mexican-style cheese
16 slices pickled jalapenos

 1. Preheat oven to 425 F degrees. Spray a 9x13 baking dish with Crisco no-stick cooking spray.
2. In a large pan, brown ground beef with onions and garlic. Drain excess grease.
3. Put back in pan and stir in salsa.
4. Prepare one packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn. 5. Mix well then pour evenly into prepared baking dish.
6. Spread ground beef mixture on top of cornbread mixture.
7. Prepare second packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn. Mix well then pour evenly on top of ground beef mixture.
8. Top with shredded cheese. Then evenly place pickled jalapeno slices on top.
9. Cover with aluminum foil and cook for 15 minutes.
10. Then remove foil and cook for an additional 10 minutes.
11. Slice and serve with sour cream, pico de gallo or salsa!

It is forgiving if you need to change out and substitute ingredients. I did... 

Happy Summer!

Whimsy and Hugs!