Wrangler Cornbread


2 .5 lbs. ground ribeye
2 boxes corn bread mix(prepare acording to the package directions and split in two portions.
3 cups shredded white chedder cheese( feel free to use any type of cheeses that melts nicely)
2 gloves of minced garlic
1 medium yellow onion chopped fine
1 can of (8 oz) tomatoe sauce
1/8 tsp. ground habernaro powder
2 cans of creamed corn
1/4 tsp of ground sage
1 tsp pink salt
1 can of chopped stewed tomatoes(14.5oz.)


Brown the ground ribeye, garlic, onions, seasonings. Add to the mixture the tomatoes sauce and stewed tomatoes and cook for till the meat is cooked(but not overcooked)
Now you can do either way:
Spread a layer corn bread batter on the bottom of a greased 13x9 pan. Then top with a layer of meat mixture, then a layer of cream corn then a layer with cheese, finish with a layer of corn bread batter.
Or you can:
Mix the meat mixture, cream corn, cheeses and corn bread batter all together and spread in a 13x9 pan.
Either way: Bake according to the corn bread mix instructions: 400 degrees for 20-25 minuets. Just make sure the corn bread is done and not burned. I found that when the mixture is all mixed together:there is a lot more to go around.


Maybe 6-8

Preparation Time

30 Minutes

Total Time

1 Hour


Reader Comments

Leave a Comment

Mmmm. Your "Wrangler

The Editors's picture

Mmmm. Your "Wrangler Cornbread" recipe sounds delicious. Thanks for sharing!