From the “Church Lady Cookbook Recipe” collection!
This is from the same cookbook that I found my grandmother’s pecan recipe in. It was submitted by Myrtle Warren. I don’t know Mrs. Warren, but I’m sure she’s a fine, God-fearing woman!
I used ground turkey because that’s what I had. It tasted good, but I think when I make it next time I’m going to add some taco seasoning when I cook the meat, just to give it some more flavor. Let me know if you try it! – Scotty
1 lb ground beef
1 box cornbread mix
1 can cream-style corn
1 egg
1 can Rotel tomatoes
1 small onion
1 bell pepper
shredded cheese
Fry ground beef, onion and bell pepper. Drain off grease, add Rotel and simmer. Meanwhile, mix cornbread mix, egg and corn until well mixed. Pour half of cornbread mix into greased casserole dish. Spoon meat mixture over the cornbread. Sprinkle cheese over the meat, and spread remaining cornbread mixture over cheese. Bake at 425 degrees for 25-30 minutes.
