Stuffed Mexican Cornbread

This hearty Stuffed Mexican Cornbread is loaded with taco-seasoned ground beef and plenty of melted shredded cheese in every bite. Baked until golden and fluffy, it’s packed with bold Tex-Mex flavor and can easily be customized to your preferred heat level depending on the taco sauce you choose. Serve it alongside a cozy bowl of soup, a fresh taco salad, or use it to dress up a simple pot of pinto beans. Whether enjoyed as a satisfying side dish or a filling main entrée, this easy cornbread recipe is pure comfort food with a kick.

Easy Stuffed Mexican Cornbread Recipe

Cornbread wears a lot of hats, especially here in the South, and this Stuffed Mexican Cornbread is a fun twist on the classic. It keeps that cozy, comforting vibe Southern cornbread is known for, but takes things up a notch with taco-seasoned ground beef and plenty of melty cheese baked right inside. It’s hearty enough to pass as a main dish, yet still feels right at home served alongside a simple bowl of pinto beans. Whether you call it supper or a side, this cornbread proves it can do a little bit of everything and do it well.

Checkout this quick list of key ingredients you’ll need to make Stuffed Mexican Cornbread: (Scroll down for full printable recipe card.)

• Cornmeal – This recipe uses self-rising cornmeal which already has baking powder, baking soda and salt included.
• Liquid – Buttermilk adds a tangy flavor and thins the cornbread batter.
• Creamed Corn – Cream style corn expands the flavor and adds texture.
• Oil – Vegetable oil adds moisture to the cornbread.
• Whole Eggs – Large eggs stabilize the batter.
• Green Chiles – Chopped chiles add a hint of spice.
• Sugar – A small amount of granulated sugar (white sugar) balances the flavor, but doesn’t make the cornbread layer sweet.
• Onion – Green onions for a mild onion flavor.
• Beef – Lean ground beef for the taco meat filling. This is cooked with diced onion and garlic for added flavor.
• Spices – Taco seasoning, seasoned salt, cumin and lemon pepper or black pepper.
• Liquid – Prepared taco sauce adds moisture.
• Cheese – You can use a bag of Mexican blend of cheese or colby jack cheese.
• Garnish – Fresh chives for garnishing.

How to Make the BEST Stuffed Mexican Cornbread Recipe

• Heat Oven and Prepare Dish – Preheat the oven to 375 degrees f. Spray a 13×9-inch baking dish with cooking spray and set aside.
• Combine Cornbread Ingredients – Whisk together the cornmeal, corn, buttermilk, green chiles, eggs, vegetable oil, sugar, green onions and salt. Fold in one cup cheese.
• Cook Ground Beef – Sauté onion and ground beef over medium-high heat in a few drizzles of oil. Add garlic, drain excess grease from pan.
• Add Seasonings and Taco Sauce – Add taco sauce, taco seasoning, salt, cumin and lemon pepper. Simmer 2 minutes.
• Assemble the Cornbread – Pour 1/2 of the cornbread batter into the baking dish. Top with ground beef mixture and cheese, then pour the remaining cornbread batter on top.
• Oven – Bake per the recipe, then sprinkle top with remaining cheese. Continue to bake until a toothpick inserted into the center comes back clean.
• Serve – Let stand 5 minutes then slice and serve.

Kitchen Equipment to Make Stuffed Mexican Cornbread Recipe

• Large skillet and spoon.
• Measuring cups and spoons.
• Balloon whisk.
• Chopping board and knife.
• Cheese grater.
• 13×9 inch baking dish.

Recipe Variations, Tips and Substitutions

• Protein – You can use ground turkey, chorizo or ground chicken in this recipe.
• Peppers – You could add jalapenos or poblano pepper to the ground beef to kick up the level of heat.
• Cheese – You can adapt using a different variety of cheese. Use monterey jack cheese, sharp cheddar cheese or spicy pepper jack cheese.
• Cornmeal – You can use plain yellow cornmeal adding 1 tablespoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt.
• Condiments – You can serve this stuffed cornbread with a dollop of sour cream, guacamole, salsa or pico de gallo.
• Chives – You can garnish the top with green onions or cilantro.
• Serving – You could serve this cornbread as a side dish casserole with pinto beans or black beans, with soup, chili or as an entree with a salad. 

Storage and Leftovers

• Leftovers – Store Stuffed Mexican Cornbread covered with plastic wrap, aluminum foil or transfer to an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave.
• Freezer – You can freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.

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.
• This Broccoli Cheese Cornbread will have the kids eating their veggies and loving it, too!
• 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.
• Add this Southern Cornbread Dressing to your holiday menu.
• Gluten Free Cornbread from Minimalist Baker.

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Helpful Kitchen Items:

• 13×9-inch Dish
• Mixing Bowls
• Chopping Board and Knives
• Measuring Set