Mexican Cornbread Pie

Tammy Brownlow


I love this with a large bowl of pinto bean soup on a cold dreary day...pure comfort food.

pinch tips: How to Use a Meat Thermometer



20 Min


35 Min




1 c
1 can(s)
cream style corn
1 tsp
baking powder
1 c
butter milk (if you don't have buttermilk-you can measure a scant cup of milk and add white vinegar or lemon juice, stir and let it sit 10 minutes)
2 c
shredded cheddar cheese separated (1 cup each)
1 can(s)
4 oz green chiles or diced jalapenos
2 Tbsp
1 tsp
salt separated
1 tsp
ground cumin
1/2 tsp
ground black pepper
1 medium
onion, diced
1 lb
ground beef

Directions Step-By-Step

In a large cast iron skillet brown ground beef and onion. Drain and pour into a medium mixing bowl. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and teaspoon cumin. Stir and set aside.
Preheat oven to 400 degrees. In a large mixing bowl add cornmeal, baking powder, sugar, 1/2 teaspoon salt. Then add 1 cup cheddar and coat cheese well with the dry ingredients. Then add cream style corn, milk, and green chiles.
Pour half of the cornbread mixture in the cast iron skillet that the ground beef was cooked in. Pour all of the ground beef mixture on top of the cornbread mixture. Top with remaining cornbread mixture.
Bake 30 to 40 minutes until golden brown. Remove from oven and top with remaining cup of cheese. Let sit until cheese is melted about 10 minutes.

Served sliced with salsa and sour cream (optional)

About this Recipe

Course/Dish: Beef, Savory Breads, Savory Pies
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids