Mexican Cornbread Pie
By
Tammy Brownlow
@DoughmesticGoddess
1
I love this with a large bowl of pinto bean soup on a cold dreary day...pure comfort food.
Ingredients
- 1 c
- cornmeal
- 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
- sugar
- 1 tsp
- salt separated
- 1 tsp
- ground cumin
- 1/2 tsp
- ground black pepper
- 1 medium
- onion, diced
- 1 lb
- ground beef
How to Make Mexican Cornbread Pie
- 1In 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.
- 2Preheat 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.
- 3Pour 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.
- 4Bake 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)
