Mexican Cornbread Casseroles
Corn is a central ingredient in Mexican cooking, so cornbread gives this casserole a Mexican flair. The added touch of sweetness in cornbread makes this casserole a real kid-pleaser.
Refrigerated cornbread twists make a quick crust for this top-notch Tex-Mex main dish.
Pumpkin puts a seasonal spin on an American classic, tamale pie. Here, it's combined with layers of rich ground beef, hearty veggies, and a down-home cornbread topper.
Hamburger, salsa, and corn are covered with corn bread for a bake that's homey and quick.
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.