Post by April B. on Mar 5, 2003 10:51:52 GMT -6
Subject: Mexican-Stuffed Cornbread( lindah )
chitterlings.com
Mexican-Stuffed Cornbread
You can make this south-of-the-border 'meat' pie spicier by using 2 jalapeno chiles.
Serve this easy entree with a fresh
fruit salad.
1/3 cup chopped green onion
1 Frieda's fresh Anaheim Chile, or 1-2 Jalapenos, seeded and finely chopped
1 tablespoon vegetable oil
1 16-ounce package Frieda's Veggie Loaf, broken up
1 8-ounce can tomato sauce
1 15-16-ounce package corn bread mix
Ingredients to prepare cornbread
Salsa (for garnish) Preheat oven to 375°F.
In a large skillet saute onions and chiles in hot oil until tender; stir in Veggie Loaf mixture, breaking it up like ground beef.
Stir in tomato sauce; simmer mixture for 2 minutes or
just until heated through.
Meanwhile, prepare cornbread mix according to package directions.
Remove pan from heat.
Spread half of the cornbread mixture in a greased 9- or
10-inch round pie plate.
Spoon Veggie Loaf mixture evenly over batter.
Spread remaining cornbread batter over 'meat'
mixture, spreading it to edge of pan.
Bake for 25 to 30 minutes, or until a wooden pick inserted in the cornbread layer comes out clean.
Let stand 5 minutes.
To serve, cut into wedges; spoon salsa over each serving. Makes 6 servings.
chitterlings.com
Mexican-Stuffed Cornbread
You can make this south-of-the-border 'meat' pie spicier by using 2 jalapeno chiles.
Serve this easy entree with a fresh
fruit salad.
1/3 cup chopped green onion
1 Frieda's fresh Anaheim Chile, or 1-2 Jalapenos, seeded and finely chopped
1 tablespoon vegetable oil
1 16-ounce package Frieda's Veggie Loaf, broken up
1 8-ounce can tomato sauce
1 15-16-ounce package corn bread mix
Ingredients to prepare cornbread
Salsa (for garnish) Preheat oven to 375°F.
In a large skillet saute onions and chiles in hot oil until tender; stir in Veggie Loaf mixture, breaking it up like ground beef.
Stir in tomato sauce; simmer mixture for 2 minutes or
just until heated through.
Meanwhile, prepare cornbread mix according to package directions.
Remove pan from heat.
Spread half of the cornbread mixture in a greased 9- or
10-inch round pie plate.
Spoon Veggie Loaf mixture evenly over batter.
Spread remaining cornbread batter over 'meat'
mixture, spreading it to edge of pan.
Bake for 25 to 30 minutes, or until a wooden pick inserted in the cornbread layer comes out clean.
Let stand 5 minutes.
To serve, cut into wedges; spoon salsa over each serving. Makes 6 servings.
