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Stuffed Mexican Cornbread

Delicious Stuffed Mexican Cornbread Recipe for Cozy Nights

Enjoy the flavors of Stuffed Mexican Cornbread with savory beef and cheese, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread Batter
  • 2 cups self-rising cornmeal substitute with plain yellow cornmeal plus baking powder if needed
  • 1 can cream-style corn fresh corn is a great alternative
  • 1 cup buttermilk substitute with whole milk or a milk-and-vinegar mix
  • 1 can diced green chilies swap for jalapeños for extra heat
  • 1/4 cup vegetable oil melted butter or olive oil can be used
  • 2 tablespoons granulated sugar can be omitted or substituted with honey
  • 2 large eggs no substitutes suggested
  • 4 tablespoons green onions regular onions can replace or omit
  • 1 teaspoon salt adjust according to taste
For the Filling
  • 1 pound ground beef alternatives: ground turkey, chorizo, or ground chicken
  • 1 packet taco seasoning homemade seasoning can be tailored
  • 1 teaspoon seasoned salt adjust amounts based on preference
  • 1 teaspoon lemon pepper adjust amounts based on preference
  • 1 teaspoon cumin adjust amounts based on preference
  • 1 cup taco sauce use your favorite brand or thick salsa
  • 2 cups shredded Mexican cheese blend substitute with colby jack, Monterey jack, or pepper jack cheese
For Garnish (Optional)
  • 1/4 cup chives or cilantro feel free to use any fresh herb for garnish

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 13x9-inch baking dish.
  2. Combine the self-rising cornmeal, cream-style corn, buttermilk, and diced green chilies in a large mixing bowl.
  3. Add vegetable oil, granulated sugar, and eggs, whisking until well combined. Fold in shredded Mexican cheese.
Cooking the Filling
  1. Heat a skillet over medium heat and cook ground beef with chopped onions until browned, about 5-7 minutes.
  2. Add minced garlic for an additional minute, then stir in taco sauce and seasoning, simmer for 2-3 minutes.
Assembling
  1. Spread half of the cornbread batter in the baking dish, add the beef filling, then sprinkle cheese on top.
  2. Pour the remaining cornbread batter over, smoothing it out gently.
Baking
  1. Bake for 30 minutes, then add more cheese and bake for an additional 10-15 minutes until bubbly.
Serving
  1. Let it cool for about 5 minutes before slicing, garnish with chives or cilantro if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

This cornbread is freezer-friendly; wrap slices and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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