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Cornbread Casserole Recipe


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     Cornbread Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 beaten eggs
1 can cream-style corn
8 ounces shredded Colby cheese
1/2 cup chopped onion
1 pound lean ground beef
1 (15 1/2-ounce) can kidney beans
1 (8-ounce) can tomato sauce
1 package taco seasoning mix

Lightly grease a 9x13 baking dish. Sprinkle with a little cornmeal or flour. Combine the cornmeal with the soda and salt. Stir in milk, eggs, corn, and cheese. Mix well and set aside. Brown the ground beef with the onions; drain off all the fat. Stir in the beans, tomato sauce, and taco seasoning. Spread half the cornmeal mixture in the baking dish. Cover with the meat mixture and top with the rest of the cornmeal mixture. At this point, you can cover the dish and refrigerate it until an hour before you plan to eat. Bake uncovered at 350 for about an hour or until the topping is done.

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