"Texican" Cornbread

13
Tammy Brownlow

By
@DoughmesticGoddess

Great southern comfort food!

This is a great all in one meal that has a lot of flavor without being too spicy. But...if you do like a little more spice, change up the peppers and kick up the heat to your liking.

This would be a great dish for potlucks, reunions, bbq's or getting together with friends and family.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes a 12 inch - deep sided iron skillet
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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GROUND BEEF LAYER:

1/2 lb
ground beef
10 oz
fresh beef chorizo
1/2 large
onion, diced
14 1/2 oz
diced tomatoes and green chiles or jalapenos, drained
1/2 tsp
salt
1/2 tsp
ground cumin
1 c
pinto beans, cooked

CORNBREAD LAYER:

1 c
cornmeal
1 1/2 c
all purpose flour
1 Tbsp
baking powder
1/3 c
sugar
1 tsp
salt
3/4 c
melted margarine or butter
2
eggs, slightly beaten
8 oz
shredded pepper jack cheese
1/2 c
frozen corn, thawed
1/2 c
green chiles, or bell pepper, diced
1 1/2 c
milk

How to Make "Texican" Cornbread

Step-by-Step

  • 1In a medium skillet on medium heat add ground beef and chorizo.
  • 2Cook until broken down. Add onion. Cook until onion is translucent.
  • 3Drain tomatoes and chiles. Add to beef mixture. Add salt and cumin. Continue to cook 5 more minutes. Stir in beans and set aside.
  • 4Preheat oven to 350 degrees. Brush skillet with oil.
  • 5In a mixing bowl. Combine all dry ingredients for cornbread - cornmeal, flour, baking powder, salt, and sugar.
  • 6Add cheese, chiles, and corn. Stir to combine.
  • 7Add milk, egg, and butter. Stir until well combined.
  • 8In your oiled skillet pour half of the cornbread mixture.
  • 9Top with beef mixture.
  • 10Spread remaining cornbread mixture over the top, and spread to cover beef mixture.
  • 11Bake for 1 hour or until top is golden. Remove from oven and allow to set for 5 minutes. Enjoy!

Printable Recipe Card

About "Texican" Cornbread

Course/Dish: Beef, Savory Breads, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids




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