"Hot" Mexican Cornbread

1. 1

   Preheat oven to 400u00b0.

2. 2

   Brown and drain ground chuck, then add the salt and pepper seasoning along with chopped onion.

3. 3

   Cook slowly until ground beef and onion have cooked through.

4. 4

   Pour Crisco in a 13 x 9-inch cake pan and heat.

5. 5

   When Crisco is hot, pour about half into cornbread batter and mix, then pour about 1/2 of batter into pan.

6. 6

   Add your ground chuck and seasonings, then add your drained Mexican corn.

7. 7

   Slice Velveeta cheese to cover mixture, then add remaining cornbread batter.

8. 8

   Cook until golden brown. Allow to cool; cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.