This 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.
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
This meaty Mexican cornbread comes together easily and it's a great side to dress up a quick simple meal. This is not my Daddy's cornbread, that he lovingly enjoyed with a glass of buttermilk. This is for those who want their cornbread to have full throttle, stand alone flavor. It' for those days you want to add a little sass to your meal. For an Italian twist you may like to try this Caprese Cornbread from The Country Cook.
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Helpful Kitchen Items:
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
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 13x9 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.
Leimomi sue Alama
I love to bake and cook so im going to make this mexican stuffed cornbread with my own herbs.