-
1
Cornbread: Heat oven to 350.
-
2
In a large bowl combine all the dry ingredients.
-
3
In a smaller bowl combine all the wet ingredients and mix well.
-
4
Pour the wet into the dry and gently mix until there are no lumps.
-
5
Pour into a greased 8x9 or 9x9 pan and bake for 45 minutes.
-
6
Cool.
-
7
(This step can be done 2 days ahead wrap well to keep fresh).
-
8
Line a 9x13 baking pan with parchment or spray with a cooking spray.
-
9
Slice the corn bread in half to make 2 equal layers, Fit them into your baking dish brown side down to form your crust.
-
10
Reserve the extra cornbread for topping.
-
11
Filling: Oven 350 In a mixer beat the cream cheese until light.
-
12
Add the 2 eggs 1 at a time and incorporate well.
-
13
Add the KC Sauce, garlic salt, cumin, chile powder.
-
14
Mix until blended.
-
15
Remove and clean beaters.
-
16
Fold in the 2 oz.
-
17
grated cheese, tomato, cilantro and red onion.
-
18
Pour the cream cheese mixture over the corn bread crust and bake 45-50 minutes.
-
19
Topping: Mix the 1 to 1 1/2 cups of cornbread crumbs with the 2-4 oz.
-
20
of grated cheese.
-
21
Remove the baking dish about 8 minutes before they are finished.
-
22
Sprinkle the cheesy crumbs evenly over the top.
-
23
Return to the oven to finish baking.
-
24
Cool on a wire rack.
-
25
Refrigerate for at least 4 hours (it is better overnight).
-
26
Cut into 12 squares or 24 triangles.
-
27
Serve alone or with your favorite salsa or pico.
-
28
Thia could be used as a main course if served with a salad.
