Stuffed Mexican Cornbread
Bread, Main Course, Side Dish
American, Mexican Inspired
can cream style corn
extra lean ground beef
each seasoned salt and black pepper
may adjust to taste
can diced green chilies
shredded Mexican blend OR monterey jack cheese
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 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 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.