Mexican Corn Bread Casserole

Mexican Corn Bread Casserole
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-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder

Yellow cornmeal

(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.

Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)

Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!

ENJOY!