Melissa Sperka Recipe

Stuffed Mexican Cornbread

By Melissa Sperka MelissasSouthernStyleKitchen


Recipe Rating:
Serves:
8
Prep Time:
Cook Time:

Melissa's Story

This meaty cornbread is great alongside a bowl of soup, a taco salad or a bowl of beans. It's flavorful and filling, without being overly spicy. If you really want to heat things up, toss in a chopped jalapeno pepper, the choice is yours!

Ingredients

1 lb
lean ground beef
1 can(s)
14.75 oz. cream style corn
2 c
shredded mexican cheese divided
1 c
self rising cornmeal [plus 1/2 tsp. salt]
1 c
buttermilk
2 large
eggs
1/3 c
vegetable oil
4 oz
can diced green chilis
1/2 c
taco sauce
1/4 c
chopped chives
1 medium
diced onion
2 Tbsp
sugar
2 Tbsp
chopped cilantro
1 tsp
cumin
1 tsp
minced garlic
seasoned salt & black pepper to taste
1
chopped jalapeno pepper [optional]

Directions Step-By-Step

1
Preheat the oven to 375 degrees. Spray a 7x11 inch baking dish with cooking spray and set aside. In a medium size mixing bowl, whisk together the cornmeal, creamed corn, buttermilk, 1/3 cup of vegetable oil, eggs, sugar, salt and chopped chives.

In a stove top pan, saute the chopped onion and the chopped jalepeno pepper, if desired, in a couple of tablespoons of vegetable oil until translucent, then add the ground beef. Season with seasoned salt and pepper to taste. Cook until no pink remains in the beef, then drain any excess fat from the pan. Stir in the taco sauce, green chilies, cumin, minced garlic and cilantro. Simmer for 3-5 minutes, adjust the salt and pepper if needed, then remove from the heat.

To assemble, pour 1/2 of the corn bread batter into the baking dish
2
Using a tablespoon, drop the ground beef evenly over the corn bread batter.

Sprinkle 1 1/2 cups of the shredded cheese over the ground beef.
3
Pour the remaining corn bread batter on top then place into the oven and bake for 30 minutes.

Remove from the oven, and sprinkle the last 1/2 cup of cheese on top. Return to the oven for another 5-10 minutes to allow the cheese to melt and the cornbread to become golden and crispy. Yield: 8 pieces

Cook's note:
The heat in this dish is in the taco sauce. You can choose mild, medium or hot, it's simply your preference. If you really like spice, heat things up by adding the chopped jalapeno pepper.

About this Recipe

Other Tag: Quick & Easy


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12 Comments

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Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
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May 1, 2012 - Melissa Sperka shared this recipe with discussion group: Win a Lodge Cast Iron Gift Pack!
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Melissa Sperka MelissasSouthernStyleKitchen
Jan 31, 2012
Sherri, love the idea of making individual sizes!! WTG!

Didi, you can kick it up a few notches, by adding the jalapeno and using peper jack cheese, if you like!~

Lynn, I consider that a true compliment from my Texas friend!! :)
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Lynn Socko lynnsocko
Jan 31, 2012
This is awesome!!!
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Didi Dalaba didicoffeegirl
Jan 31, 2012
Melissa this sounds DELICIOUS!!!!!