mexican cornbread

this baby takes about 20-30 min to prep, then bakes for about 1 hour, so plan ahead!
it is a very comforting and crowd pleasing dish.

note: this recipe is good to make a square pan casserole. i double the cornbread/dough part if i am making a larger pan/rectangle one. if you use the larger pan, you might also do more meat, cheese, and veggies if you want, but i usually dont.

whatcha need:

fillings:
-1lb ground organic beef or buffalo (could also use quorn's fake ground meat)
-1tbsp taco seasoning (or just cumin, pepper and sea salt)
-1 or 2 cups of cheese, depending on how much cheese you like!
-1 can of 'rotel' or equivalent. (i get the mild!) (there is an organic version in health food stores.)

cornbread/dough:

-1 cup organic yellow cornmeal
-1/2 tsp baking soda
-1/2 tsp salt
-2 organic eggs
-1 cup milk (i use non dairy)
-1 cup of organic corn swimming in 'milk' and butter (my homemade, healthier version of cream style corn. if you want to use just a can of cream style, thats your choice!)
-1/4 cup or less of butter or oil. (if your meat has a lot of oil to it, then i would add very little extra oil. lean buffalo tends to not have much oil, but lots of hamburger meat is pretty oily and you dont need to add extra!)

1st thing: start browning ground meat. add seasoning.
2nd: make the dough while the meat cooks. preheat the oven to 350.
3rd: mix all the cornbread ingredients together and pour half of it into the bottom of greased glass casserole dish.
4th: then layer evenly these items, in this order:

-all of the meat you just browned
-all the cheese
-the can of 'rotel'

then top off those layers with the last half of the cornbread batter and pop it into the oven!

its nice served with sour cream or guacamole on top, but even plain is great! : )

happy cooking!!