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Stuffed Mexican Cornbread

Stuffed Mexican Cornbread

Course Bread, Main Course, Side Dish
Cuisine American, Mexican Inspired
Keyword stuffed-mexican-cornbread
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 pieces
Author Melissa Sperka


  • 1 ¼ cup self-rising cornmeal
  • 1 14.75 oz can cream style corn
  • 1 cup buttermilk
  • 2 large eggs
  • cup vegetable oil
  • 2 Tbsp sugar
  • 2 thin green onion chopped
  • ½ 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
  • ½ 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


  • 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.