Beef Filled Corn Bread Squares

Prep Time
Cook Time
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" Well I made it for supper last night and was a wee bit dissapointed, it was good, actually very tasty, but way too much cornbread, if i were to make it again, i will use only half of the cornbread. It was good and DH liked it, so that counts !! Saw a photo of this recipe in an old cook book i was thuming through and couldn't resist post it. Looks guest worthy and interesting to try, so posting it her4 'til i get a chance try it. Feel free to try it and let me know how if it is as good as it sounds. Originally from an old Better Homes and Gardens "Beef" cookbook, I have updated some of the language to fit zazz."

Original recipe yields 6 servings


  • Serving Size: 1 (208.7 g)
  • Calories 514.5
  • Total Fat - 24.5 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 100.6 mg
  • Sodium - 1001.8 mg
  • Total Carbohydrate - 38.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 12.4 g
  • Protein - 33.4 g
  • Calcium - 119.1 mg
  • Iron - 4.4 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.3 mg

Step 1

Preheat over to 350f degrees. In a frypan brown beef, onion and garlic 'till meat is no longer pink, about 5 minutes, drain off any fat. stir in catsup and salt, set aside.

Step 2

Prepare corn bread mix as directed on box. Spread half of the batter in a greased 8 x 8 x 2 inch baking pan; spread beef mixture carefully over batter in pan, sprinklewith cheese; spread remaining batter over cheese.

Step 3

Bake uncovered at 350f degrees 'til corn bread is done, 30 to 35 minutes. Let stand 5 minutes before cutting into squares.

Step 4

Meanwhile, In a small saucepan, wisk together water and cornstarch, stir in the undrained tomatos, chili pepper, green pepper and Worcestshire sauce; cook and stir 'til thickened and bubbley, about 5 minutes.

Step 5

Cut the cornbread into squares and serve the sauce either separately or drizzled over the squares.

Tips & Variations

No special items needed.