Mexican Cornbread and the Many Faces of Cornbread
Cornbread is a hot favorite at our house and is widely considered to be one of the two house breads of the South only to be rivaled by buttermilk biscuits. I have many variations in the recipe index here on MSSK. Some variations have vegetables in the batter such as my skillet zucchini bacon cornbread and broccoli cheese cornbread. If you're looking for a sweet skillet honey corn bread well, I have that, too. I even have a cornbread and sausage quiche that's ideal for any meal of the day.
Stuffed Mexican Cornbread
Stuffed Mexican Cornbread
Servings: 8 pieces
- 1 ¼ cup self-rising cornmeal
- 1 14.75 oz can cream style corn
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup vegetable oil
- 2 tablespoon sugar
- 2 thin green onion chopped
- ½ teaspoon salt
- 1 medium sweet onion
- vegetable oil
- 1 lb extra lean ground beef
- 1 teaspoon each seasoned salt and black pepper may adjust to taste
- ½ cup taco sauce
- 1 4 oz can diced green chilies drained
- 1 teaspoon cumin
- 1 teaspoon minced garlic
- 2 tablespoon chopped cilantro
- 2 cups shredded Mexican blend OR monterey jack cheese divided
- Preheat the oven to 375°F. Spray an 12 x 8 inch baking dish with cooking spray and set aside.
- In a medium size mixing bowl, whisk together the cornmeal, corn, buttermilk, eggs, ⅓ 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 teaspoon 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.
- To assemble: Pour ½ of the cornbread batter into the baking dish.
- Using a tablespoon, drop the ground beef evenly over the cornbread batter. Sprinkle beef with 1 ½ 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.
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.
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