Mexican Cornbread with Chiles Meat and Cheese Vegetarian Version

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Description:

This is more like a casserole, or a stuffed cornbread cake. I modified the recipe when I became a vegetarian, but it's great with meat as well.

Prep:

30 minutes

Servings:

5-7

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Submitted by:

John

Ingredients

small can Green Chiles, drained

boxes Jiffy Corn Muffin Mix

small can of corn, drained

1/2

block Velveeta cheese, chopped into very small cubes

1/2

tube fake sausage or beef (I prefer Gimme Lean brand)

eggs

cup milk (soy or almond milk works as well)

Directions

Preheat oven to 375 degrees. Brown sausage in skillet greased with olive oil, crumbling with spatula. When browned, remove from skillet and set aside. Mix both boxes of cornbread mix in large bowl with eggs & milk (check directions on the box), then add chiles and corn. Mix together thoroughly.

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Pour roughly 1/2 of cornbread mix in 13 inch baking dish, at least 2 inches deep. Pour in meat mix and cheese, evenly distributing. Pour remaining cornbread mix on top, spreading evenly, and cover pan with lid or foil. Bake for 30-35 minutes. Uncover and check that cornbread is fully cooked with butter knife. Put knife into center of dish and push to bottom, and if knife has no dough when pulled out, it's ready.

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