From a new friend:

I grew up with a family of cooks and grandparents who owned restaurants, and this is actually from them...

I'm honestly not the biggest fan of cornbread, but on a cold winter night, fresh out of the oven, it's deliciously warming of your insides with every bite.
Cowboy Cornbread

3 boxes jiffy cornbread mix (or homemade cornbread. Jiffy is easier and I like it)
3 eggs
1 cup milk
1 can Rotel (diced tomato with green chilies – available in different spice levels)
1 can pinto beans, drained
1 can creamed corn
Shredded cheese
1lb ground meat
1/2 onion, chopped

Preheat oven to 350
Brown meat and onion. Season to taste. I like a bit of spice.
Mix jiffy mix with 3 eggs and 1 cup milk. - put about half into bottom of greased 9x13 pan (or split it into 2 8inch rounds to have one to save).
Layer with meat/onions, pinto beans, creamed corn, and Rotel. Layer on cheese.
Top with remaining jiffy.
Bake for 30-45 minutes or until top cornbread is fully cooked.

Want to top with some fresh jalapenos, add some chili powder? Go for it. This is one of those recipes you can't really mess up, as long as you stick to complementary flavors and don't over season. The Rotel has a bit of heat to it, depending on what kind you buy, but you could certainly put chili powder in it. You could probably even sub a layer of chili for the onions/meat/beans if you really wanted to.

You're Welcome,
The Bond Family (:

Thank you! Cookingskewl

Posted by Linda :
Friday 04 January 2013 - 19:42:18
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