Stuffed Mexican Cornbread

4
Melissa Sperka

By
@MelissasSouthernStyleKitchen

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
30 Min

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]

How to Make Stuffed Mexican Cornbread

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.

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About Stuffed Mexican Cornbread

Other Tag: Quick & Easy




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