Stuffed Mexican Cornbread

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

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]

The Cook

Melissa Sperka Recipe
x4
Well Seasoned
Greensboro, NC (pop. 269,666)
MelissasSouthernStyleKitchen
Member Since Aug 2011
Melissa's notes for this recipe:
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!
Make it Your Way...

Personalize This

Directions

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.
Comments

1-5 of 12 comments

Showing OLDEST First
(Switch to Newest First)
user Martha Benner Marti37 - Jan 25, 2012
Sounds good and I will try it soon. Have trouble finding the self rising cornmeal but we are going to Las Cruces today so the bigger stores there should have that item. Thanks.
user Melissa Sperka MelissasSouthernStyleKitchen - Jan 25, 2012
Hi Martha!! Happy shopping!! :)
user Martha Benner Marti37 - Jan 25, 2012
Could not find self rising cornmeal so went on line and found a recipe to make it. One lady today told me she had bought it at a Safeway store in another state (we do not have them here). I will keep looking but for now will try to make my own.
user Melissa Sperka MelissasSouthernStyleKitchen - Jan 25, 2012
Let me know how it goes, Martha! I hope you enjoy! :)

footer
Gift Membership