I love this with a large bowl of pinto bean soup on a cold dreary day...pure comfort food.
prep time20 Min
cook time35 Min
Ingredients For mexican cornbread pie
cream style corn
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)
shredded cheddar cheese separated (1 cup each)
4 oz green chiles or diced jalapenos
ground black pepper
How To Make mexican cornbread pie
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)
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