Cornbread Taco Bake

I was super excited when I saw the gluten-free mix featured in the baskets at the National Cornbread Cookoff Festival in South Pittsburg, TN hosted by Martha White and Lodge Cast Iron. I was so honored and thrilled to be a judge again this year. These were the best-of-the-best recipes coming back to try to win the top honor. It was a hard choice but someone has to eat all that delicious food. This recipe HERE was the winner!
Anyhow, I shared news of the new gluten-free mixes on my Country Cook Facebook page and the feedback was amazing. It seems so many folks were so excited to finally see gluten-free mixes from a brand they trust and know will taste good!

Ingredients

• 1 7 oz package Martha White Gluten-Free Cornbread Mix
• ½ cup milk
• 1 Eggland's Best egg
• 1 pound ground beef
• 3 tbsp taco seasoning or 1 packet
• 1/3 cup water
• 1 11 oz can Mexicorn drained
• 1 10 oz can Rotel drained
• 2 cups sour cream
• 2 cups shredded Mexican cheese blend divided use
• 1/2 cup chopped green onions
• optional toppings:
• shredded lettucesliced olives, diced tomatoes, taco sauce

Instructions

1. Preheat oven to 350f degrees.
2. Spray a 9 x 9 (or 2 1/2 quart) baking dish with nonstick cooking spray.
3. Combine cornbread mix with milk and egg. Stir well.
4. Pour batter into prepared baking dish and bake for about 15 minutes.
5. Cook ground beef until no longer pink, drain excess grease.
6. ......................................

for full instruction please see : www.thecountrycook.net

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