Stuffed Mexican Cornbread


For the cornbread you’ll need:

1 cup self rising cornmeal

1 [14.75 oz] can cream style corn

1 cup buttermilk

2 eggs

1/3 cup vegetable oil

2 Tbsp sugar

2 Tbsp chopped chives

1/2 tsp salt

For the filling:

1 medium sweet onion

vegetable oil

1 lb extra lean ground beef

seasoned salt & black pepper to taste

1/2 cup taco sauce

1 [4 oz] can diced green chilies

1 tsp cumin

1 tsp minced garlic

2 Tbsp chopped cilantro

2 cups shredded Mexican cheese, divided


Preheat the oven to 375°F.  Spray a 7 x 11 inch baking dish with cooking spray and set aside.  In a medium size mixing bowl, whisk together the corn meal, creamed corn, buttermilk, eggs, 1/3 cup of vegetable oil, sugar, chopped chives and salt.

In a stove top pan, saute the chopped onion in a couple of tablespoons of vegetable oil until translucent, then add the ground beef.  Season with seasoned salt and pepper to taste.  Cook until no pink remains in the beef, then drain any excess fat from the pan.  Stir in the taco sauce, green chilies, cumin, minced garlic and cilantro.  Simmer for 3-5 minutes, adjust the salt and pepper if needed, then remove from the heat.

To assemble, pour 1/2 of the corn bread batter into the baking dish.

Using a tablespoon, drop the ground beef evenly over the corn bread  batter.

Sprinkle 1 1/2 cups of the shredded cheese over the ground beef.

Pour the remaining corn bread batter on top then place into the oven and bake for 30 minutes.

Remove from the oven, and sprinkle the last 1/2 cup of cheese on top.  Return to the oven for another 5-10 minutes to allow the cheese to melt and brown.  Yield:8 pieces

Cook’s note:

If you’d really like 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 Mexican cheese blend.


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