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Stuffed Mexican Cornbread

Course Bread, Main Course, Side Dish
Cuisine American, Mexican Inspired, Southern
Keyword stuffed-mexican-cornbread
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 369kcal
Author Melissa Sperka

Ingredients

  • Cornbread:
  • 2 cups self-rising cornmeal
  • 1 14.75 oz can cream style corn
  • 1 cup buttermilk
  • 1 4 oz can diced green chilies drained
  • 1/4 cup vegetable oil
  • 3 Tbsp granulated sugar
  • 2 large eggs
  • 2 medium green onions chopped
  • 1/2 tsp salt
  • Ground Beef Filling:
  • 2 Tbsp vegetable oil
  • 1 medium sweet onion diced
  • 1 tsp minced garlic
  • 1 lb extra lean ground beef
  • 2 Tbsp taco seasoning
  • 1 tsp seasoned salt may adjust to taste
  • 1 tsp lemon pepper
  • 1 tsp ground cumin
  • 1/2 cup taco sauce use mild, medium or hot
  • 2 1/2 cups shredded Mexican cheese blend OR colby jack cheese divided use
  • 2 Tbsp chopped chives or cilantro for garnishing optional

Instructions

  • Preheat the oven to 375°F. Spray an 13x9-inch baking dish with cooking spray and set aside.
  • In a large mixing bowl, whisk together the cornmeal, cream corn, buttermilk, green chiles, vegetable oil, granulated sugar, eggs green onions and salt. Stir in 1 cup shredded cheese by hand.
  • Meanwhile, in a large skillet sauté chopped onion and ground beef over medium-high heat in a few drizzles of vegetable oil. Add garlic.
  • Cook until no pink remains in the beef then drain any excess fat from the pan.
  • To the pan add taco sauce, taco seasoning, seasoned salt, lemon pepper and cumin. Simmer for 3-5 minutes. Remove from the heat.
  • Assemble the Cornbread: Pour 1/2 of the cornbread batter into the prepared baking dish.
  • Using a tablespoon, drop the ground beef evenly over the cornbread batter. Sprinkle beef with 1 cup shredded cheese. Pour the remaining cornbread batter evenly on top.
  • Bake in the preheated oven for 30 minutes then sprinkle top with remaining cheese. Continue to bake for 10-15 minutes or until the cheese is melted, the top is golden brown and a toothpick inserted into the cornbread comes back clean.
  • Let stand 5 minutes, then slice and serve garnished with fresh chives and a dollop of sour cream, if desired.

Notes

  • Protein - You can use ground turkey, chorizo or ground chicken in this recipe.
  • Peppers - You could add jalapenos or poblano pepper to the ground beef to kick up the level of heat.
  • Cheese - You can adapt using a different variety of cheese. Use monterey jack cheese, sharp cheddar cheese or spicy pepper jack cheese.
  • Cornmeal - You can use plain yellow cornmeal adding 1 tablespoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt.
  • Condiments - You can serve this stuffed cornbread with a dollop of sour cream, guacamole, salsa or pico de gallo.
  • Chives - You can garnish the top with green onions or cilantro.
  • Serving - You could serve this cornbread as a side dish casserole with pinto beans or black beans, with soup, chili or as an entree with a salad. 

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 29g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 974mg | Potassium: 339mg | Fiber: 2g | Sugar: 6g | Vitamin A: 544IU | Vitamin C: 3mg | Calcium: 316mg | Iron: 3mg