Stuffed Mexican Cornbread
his meaty Stuffed Mexican Cornbread is filled with taco seasoned ground beef and plenty of shredded cheese. It’s great alongside a bowl of soup, a taco salad or to dress-up a bowl of plain pinto beans. It’s packed with flavor and the level of heat can be adjusted to your taste depending on the taco sauce used. Serve it as a side dish or as an entrée, it’s completely up to you.
Easy Stuffed Mexican Cornbread Recipe
Cornbread has many faces and this recipe is proof it can be served as an entree or a side dish with a bowl of pinto beans. How to make Stuffed Mexican Cornbread: (Scroll down for full printable recipe.)
- Prepare Dish – Preheat the oven to 375°F. Spray an 13×9 inch baking dish with cooking spray and set aside.
- Cornbread – In a medium size mixing bowl whisk together the cornmeal, corn, buttermilk, eggs, 1/3 cup vegetable oil, sugar, chopped chives and salt.
- Cook Beef – Meanwhile, in a large skillet saute chopped onion and ground beef over medium-high heat in a few drizzles of vegetable oil. Sprinkle with seasoned salt and pepper to taste.
- Cook until no pink remains in the beef, then drain any excess fat from the pan.
- Sauce – Add taco sauce, green chilies, cumin, minced garlic and cilantro. Simmer for 3-5 minutes. Taste and adjust salt and pepper, if needed. Remove from the heat.
- Assemble – Pour 1/2 of the cornbread batter into the baking dish.
- Combine – Using a tablespoon, drop the ground beef evenly over the cornbread batter. Sprinkle beef with 1 1/2 cups of the shredded cheese. Pour the remaining cornbread batter evenly on top.
- Oven – Bake for 30 minutes then sprinkle top with remaining cheese. Continue to bake for 5-10 minutes until melted and golden.
- Cut and serve with sour cream, if desired.
How to Make the BEST Stuffed Mexican Cornbread Recipe
- Ingredients you’ll need to make homemade Stuffed Mexican Cornbread: Self-rising cornmeal, cream style corn, buttermilk, large eggs, vegetable oil, sugar, green onions and salt.
- Taco Filling: Ground beef, sweet onion, vegetable oil, seasoned salt and black pepper, taco sauce, diced green chilies, cumin, garlic, chopped cilantro and shredded Mexican blend OR monterey jack cheese.
- Kitchen tools you’ll need: Skillet, measuring cups and spoons, whisk, sharp knife and cutting board, cheese grater, 13×9 inch baking dish and cheese grater.
- You can use ground turkey or ground chicken in this recipe.
- You could add jalapeno or poblano pepper to the ground beef to kick up the level of heat.
- You can adapt using a different variety of cheese.
- Store Stuffed Mexican Cornbread chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Cornbread Recipes to Make
- Skillet Honey Cornbread or cornbread goes well with any meal,
- Sausage Cornbread Quiche is a breakfast or brunch rock star.
- For the Mexican food fans at your table, you can never go wrong with Stuffed Mexican Cornbread.
- Cheesy Crockpot Corn Casserole is a delicious side dish option.
- Easy Hot Water Cornbread is simple dish that’s been around for eons.
- Chili Chorizo Cornbread is packed with flavor.
- Gluten Free Cornbread from Minimalist Baker.
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Helpful Kitchen Items:
Stuffed Mexican Cornbread
Servings: 8 pieces
Calories: 447kcal
Ingredients
- 1 1/4 cup self-rising cornmeal
- 1 14.75 oz can cream style corn
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup vegetable oil
- 2 Tbsp sugar
- 2 thin green onion chopped
- 1/2 tsp salt
- Filling:
- 1 medium sweet onion
- vegetable oil
- 1 lb extra lean ground beef
- 1 tsp each seasoned salt and black pepper may adjust to taste
- 1/2 cup taco sauce
- 1 4 oz can diced green chilies drained
- 1 tsp cumin
- 1 tsp minced garlic
- 2 Tbsp chopped cilantro
- 2 cups shredded Mexican blend OR monterey jack cheese divided
Instructions
- Preheat the oven to 375°F. Spray an 13×9 inch baking dish with cooking spray and set aside.
- In a medium size mixing bowl, whisk together the cornmeal, corn, buttermilk, eggs, 1/3 cup vegetable oil, sugar, chopped chives and salt.
- Meanwhile, in a large skillet saute chopped onion and ground beef over medium-high heat in a few drizzles of vegetable oil. Sprinkle with seasoned salt and pepper to taste. (Recommend 1 tsp each)
- Cook until no pink remains in the beef then drain any excess fat from the pan.
- Add taco sauce, green chilies, cumin, minced garlic and cilantro. Simmer for 3-5 minutes. Taste and adjust salt and pepper, if needed. Remove from the heat.
- Assemble: Pour 1/2 of the cornbread batter into the baking dish.
- Using a tablespoon, drop the ground beef evenly over the cornbread batter. Sprinkle beef with 1 1/2 cups of the shredded cheese. Pour the remaining cornbread batter evenly on top.
- Bake for 30 minutes then sprinkle top with remaining cheese. Continue to bake for 5-10 minutes until melted and golden.
- Cut and serve with sour cream, if desired.
Notes
To heat things up, chop a small jalapeno and saute along with the onions for the filling. You can also substitute pepper-jack cheese for the milder Mexican cheese blend.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 34g | Protein: 25g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1222mg | Potassium: 469mg | Fiber: 3g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 3mg | Calcium: 351mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!
This. Delicious. Perfectly seasoned. My flat pans were all in storage! Doh! So I ended up using the only container I had available. A glass mixing bowl, which is oven proof. The only thing, I had to stack the cornbread and filling and cheese. Needless to say, I also had to bake it for an hour, before adding the rest of the cheese to the top. However. It came out amazing! Both my husband and I loved the flavor. We both love heat, but we decided we would make the recipe as is, and utilize our own salsa for heat as garnish. Oh my! A winner. Thank you. Have a happy new year!
I love your adaptation, I’m so happy it worked out great for you. Thanks so much!
I can’t wait to make it. My mouth is watering.
I hope you love it!
can you use a 13×9 pan for this recipe?
You can, it will just be a little thinner.
This was delicious!!! One question: Is it suppose to be the texture of cornbread? Mine was very wet but so good.
Hi Diane, I’m happy you enjoyed this. Was it a bit under baked? While the filling is juicy the cornbread shouldn’t be.
I apologize Melissa, I couldn’t wait for it to cool off so I cut a piece of it while it was right out of the oven still very hot, after it cooled it was of normal consistency it just looked and smelled so good I couldn’t wait for it to cool off thank you again for the most delicious recipe ever!!!!
No worries, I’m glad it worked well for you!
Very good! I will make this again, next time I will double the meat filling.
I’m glad you enjoyed this, thank you!
Can I freeze? Before or after baking?
You can freeze this after baking.
Can I use something else instead of buttermilk
You can use whole milk, if you prefer.
I love to bake and cook so im going to make this mexican stuffed cornbread with my own herbs.