Cheesy Mexican Cornbread Squares

 

Filling Ingredients

Crust Ingredients
1 1/2 lb. lean ground beef
1/2 cup chopped green bell pepper
1 medium (1/2 cup) onion, chopped
1 - 16oz jar mild "thick & chunky" salsa
1 - 11 oz can whole kernel corn, drained
1 to 2 tblsp. garlic powder
1 tblsp. chili powder

Topping Ingredients
Sour cream
Salsa
 1 cup yellow corn meal
1/2 cup all-purpose flour
2 tblsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
2 tblsp. melted butter
2 eggs, slightly beaten
8 oz (2 cups) shredded cheddar cheese
1/2 cup sliced ripe olives, drained

 

Preparation

  
Preheat oven to 350°.
Cook ground beef in 10 inch skillet over medium-high heat, stirring occasionally, until no longer pink (10 to 12 minutes); drain.  Stir in all remaining filling ingredients and reduce to low heat.  Continue cooking, stirring occasionally, 15 minutes.  Set aside.

Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl.  Stir in buttermilk, butter and eggs just until moistened.  Spread on bottom of greased 13 X 9 baking pan.  Sprinkle with 1 cup cheese.  Spread meat mixture evenly over cheese.

Bake for 30 to 40 minutes, or until crust is golden brown.

Sprinkle with remaining cheese and olives.  Continue baking for 8 to 10 minutes or until cheese is melted.