Mexican Cornbread

Every year for my birthday, my mother would ask me what I want for dinner. It could be anything. I always asked for Mexican Cornbread.

She made it for me every year until I turned 20. That year, she called me up a week before I was supposed to go back home to ask what I would like for my birthday dinner. Her words exactly, "You can have anything you want, little Sara, but NOT mexican cornbread!" I ended up asking for my second favorite, country fried steak....yumm.

After 20 years, I actually wore my family out with the spicy, sweet, meaty, cheesey, hispanic dish. So, since they had enough, I figured out the recipe and make it whenever I want. I made it last night for Grayson and he loved it. As a matter of fact, every one I've made it for has loved it and some of my pals have tried it themselves. The best part about this recipe (or all of MY recipes for that matter) is you can totally improvise and its always easy. So, for you and yours please enjoy my recipe.

1 lb meat
corn bread mix
taco seasoning
1 can of Rotel
1 can of refried beans.
1.5 cups cubed Velveta (more or less to liking)

1. Cook your meat...use any meat you wish and season it with the taco seasoning. I usually use ground beef....LEAN, dont go cheap guys!
2. Mix your corn bread per the instructions (some times I like to add half a can of creamed corn).
3. Pour 1/4 to 1/3 of your corn bread batter onto your pan (~8-10"). Then layer your meat, the refried beans, the Rotel, and your Velveta. Top it of with the rest of your corn bread batter.
4. Cook per instructions on corn bread mix....However! Please note, I've discovered that layering these ingredients with the batter sometimes slows the cooking of it. You may have to cook a little longer. Butter the top of the bread when it starts to harden and then put loose tin foil over it to prevent it from burning.
5. Slice and serve with sour cream and salsa when it's ready. Careful, it's messy!