Shelly's Recipe

CHEESY MEXICAN CORNBREAD SQUARES

Category: Ground

Filling
1 1/2 lbs lean ground beef
1/2 cup chopped green bell pepper
1 medium (1/2 cup) onion, chopped
1 (16-oz) jar mild thick and chunky salsa
1 (11-oz) can whole kernel corn, drained
1 to 2 tbsp garlic powder
1 tbsp chili powder

Crust:
1 cup yellow cornmeal
1/2 cup flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda and salt
1 cup buttermilk*
2 tbsp butter, melted
2 eggs, slightly beaten
2 cups cheddar cheese, shredded
1/2 cup sliced ripe olives, drained

Topping Ingredients:
Sour cream and salsa

Preheat oven to 350. Cook ground beef in 12 inch skillet over medium-high heat, stirring occasionally, until no longer pink (10 to 12 minutes); drain. Stir in all remaining filling ingredients. Reduce heat to low. Continue cooking, stirring occasionally, 15 minutes; set aside.

Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl. Stir in buttermilk, butter and eggs just until moistened. Spread on bottom of greased 13x9 inch baking pan. Sprinkle with 1 cup cheese. Spread meat mixture evenly over cheese. Bake for 30 to 40 minutes or until crust is golden brown. Sprinkle with remaining cheese and olives. Continue baking for 3 to 4 minutes or until cheese is melted. Serve with sour cream and salsa.