Stuffed Mexican Cornbread
"Stuffed Mexican Cornbread, filled with ground beef, chorizo, tomatoes, corn, beans, and a whole host of delicious spices and flavors! Picnic perfect!..."
INGREDIENTS
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For the Filling:
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2 tablespoons extra virgin olive oil
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1 medium yellow onion, finely diced
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½ pound ground beef
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⅓ pound Easy Homemade Mexican Chorizo (read post for why homemade is recommended)
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1 (14.5 ounce) can petite diced tomatoes
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2 chipotles en adobo, chopped + 2 teaspoons adobo sauce
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1 teaspoon ground cumin
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⅛ teaspoon ground cinnamon
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2 tablespoons chili powder
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½ teaspoon freshly ground black pepper
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½ teaspoon dried oregano
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1½ teaspoon salt
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½ can corn, drained
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½ can black beans, drained
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3 tablespoons chopped fresh parsley or cilantro
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1½ cups grated Cheddar cheese
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For the Cornbread:
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1½ cups cornmeal
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2½ cups milk
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2 cups all-purpose unbleached flour
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⅓ cup sugar
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1 teaspoon salt
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1 tablespoon baking powder
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½ cup oil (I use coconut oil, melted before adding)
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2 large eggs
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