Recipe: Sweet Heat Mexican Cornbread Casserole

I've seen a lot of recipes for Mexican Cornbread Casserole, and I liked a few things from each of them...so I decided to create my own recipe.

 Sweet Heat Mexican Cornbread Casserole 

Servings: 6-8 

Prep: 30-40 minutes 

Cook: 15 - 20 minutes 

2 boxes Jiffy Corn Muffin Mix
2/3 cup milk
2 eggs
1 tbsp honey
1 can cream corn
1 - 2 jalapenos, seeded & diced
1.5 - 2 lbs ground beef
1 small sweet onion, chopped
1/2 green pepper, chopped
1 pkg taco seasoning
1 can Rotel
2 ears of sweet corn, cooked & kernels cut off the cob
15 oz can of dark red kidney beans, rinsed & drained
8 oz package of shredded Mexican blend cheese, divided

In a large pan, brown meat with onion. Drain excess fat & add taco seasoning package. Add the green pepper and cook until tender. Add Rotel, beans & corn from the cobs. Stir well and simmer.
Combine both corn muffin mixes with the eggs and milk, just until moistened. Add the honey, creamed corn, and jalapenos; stir well, but don't over mix.

Preheat oven to 400 degrees. Grease a 9x13" pan. Spoon some of the cornbread mix (about 1/3) on bottom of pan and wiggle pan to spread batter evenly. Gently top with half of the meat mixture, then add a layer of half the cheese. Spoon the rest of the meat mixture on top and then top with the rest of the cornbread mixture.

Bake at 400 degrees for 15 - 20 minutes until golden brown. Top with more cheese before serving.

*I make the meat mixture during nap time and stick in the fridge until I'm ready to assemble the casserole. I reheat it on the stove prior to assembling, and add a little salsa to 'freshen' it up. Then it's really easy to get in the oven so dinner is ready right when my husband gets home.*