Recipes October 2013 Country Kitchen MONROE COUNTY – Alabama Cornbread

MONROE COUNTY – Alabama Cornbread

MONROE COUNTY – Alabama Cornbread
MONROE COUNTY – Alabama Cornbread

MONROE COUNTY – Alabama Cornbread

Ingredients

Cornbread:
3 6-ounce pacakges Mexican cornbread mix
3 eggs, beaten
1 cup milk
2 large cans cream style corn
3 cups shredded cheddar cheese

Filling and topping:
1/2 pound ground chuck
1/2 pound ground sausage
1 medium onion, chopped
1 small bell pepper, chopped
1 10-ounce can Rotel mild tomatoes
1 16-ounce can refried beans
2 pounds Velveeta cheese, cubed

Preparation

Preheat oven to 425 F. Grease three 8- or 9-inch round cake pans with shortening, or spray with non-stick cooking spray. Place pans in the oven for 10 minutes, or until hot. In a large bowl, combine cornbread mix, eggs, milk and corn; mix well with a spoon. Stir in cheese and pour into the hot pans. Bake 20-25 minutes or until golden brown. Let cool.

In a heavy skillet, brown the ground chuck, sausage, onion and pepper until done and the vegetables are soft; drain. Add tomatoes and refried beans to the meat mixture. Cut the Velveeta into cubes and add to mixture, stirring until cheese melts. Stack the cornbread like a cake, putting some of the cheese and meat mixture between each layer and on top. Garnish the top with chopped green onions, tomatoes and peppers, if desired. Slice and serve hot.
-Dora Rider, Monroe County