Mexican Corn Bread Casserole - cooking recipe

Ingredients

1 c. yellow cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
2 beaten eggs
1 (17 oz.) can cream-style corn
2 c. shredded Cheddar cheese
1/2 c. chopped onion
1 lb. ground beef
1 (16 oz.) can red kidney beans, drained
1/2 c. tomato sauce
2 tsp. chili powder
1/4 tsp. garlic powder
yellow cornmeal
1 (4 oz.) can green chili peppers, rinsed, seeded and chopped

Preparation

In
a bowl, stir together the 1 cup of cornmeal, baking soda and salt;
stir in milk, eggs and corn.
Stir in cheese, chili peppers and onion;\tmix until well blended.
Meanwhile, in\ta large
skillet,
cook
ground beef until brown.
Drain. Stir
in beans, tomato sauce, chili powder and garlic powder. Cook
until heated through.
Grease and sprinkle a thin layer of cornmeal over
the
bottom of a 12 x 7 1/2 x 2-inch baking dish.
Turn
1/2 of the cornmeal batter into the dish.
Cover with\tthe
meat-bean mixture
and top with remaining cornmeal mixture.\tBake
at
350\u00b0 for
1
hour
or until top is golden brown.