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 entree, it’s completely up to you.
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
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 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, 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.
- To 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.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Leimomi sue Alama says
I love to bake and cook so im going to make this mexican stuffed cornbread with my own herbs.