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Stuffed Mexican Cornbread

Delicious Stuffed Mexican Cornbread for Cozy Nights

This Stuffed Mexican Cornbread is a comfort food classic filled with taco-seasoned beef and cheese, perfect for family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 8 slices
Course: Casserole
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread Batter
  • 2 cups Self-Rising Cornmeal Can substitute with plain cornmeal by adding baking powder and soda.
  • 1 can Cream Style Corn No direct substitute, omit for a drier cornbread.
  • 1 cup Buttermilk Substitute with whole milk for a similar texture.
  • 1 can Diced Green Chilies Substitute with fresh jalapeños for more heat.
  • 1/2 cup Vegetable Oil Can swap with melted butter.
  • 1 tablespoon Granulated Sugar Omit for a less sweet version.
  • 2 large Eggs No substitutions recommended for vegan options.
  • 1/4 cup Green Onions Can substitute with chives or shallots.
  • 1 teaspoon Salt Enhances all flavors, adjust to taste.
For the Beef Filling
  • 1 tablespoon Vegetable Oil Same as above for substitution.
  • 1 large Sweet Onion Substitute with yellow or white onion.
  • 2 cloves Minced Garlic Use garlic powder if fresh is unavailable.
  • 1 pound Ground Beef Can substitute with ground turkey or chicken.
  • 2 tablespoons Taco Seasoning Homemade seasoning can also be used.
  • 1 teaspoon Seasoned Salt Adjust according to taste.
  • 1 cup Taco Sauce Can be substituted with salsa.
  • 1 cup Shredded Mexican Cheese Blend Substitute with cheddar or pepper jack.
Optional Garnish
  • 1/4 cup Chives These are lovely finishing touches.
  • 1/4 cup Cilantro Adds freshness and color.

Equipment

  • oven
  • Large mixing bowl
  • skillet
  • Baking Dish

Method
 

Step-by-Step Instructions for Stuffed Mexican Cornbread
  1. Preheat your oven to 375°F (190°C) and coat a 13x9-inch baking dish with cooking spray.
  2. In a large mixing bowl, whisk together the self-rising cornmeal, cream-style corn, buttermilk, diced green chilies, vegetable oil, sugar, eggs, green onions, and salt until smooth. Fold in one cup of shredded Mexican cheese.
  3. In a large skillet, heat vegetable oil over medium heat. Sauté sweet onion and ground beef for 5-7 minutes until browned. Stir in minced garlic, taco sauce, and taco seasoning; simmer for 3-5 minutes.
  4. Spread half of the cornbread batter in the prepared baking dish. Layer with the cooked ground beef mixture and sprinkle additional cheese on top. Cover with the remaining cornbread batter.
  5. Bake in the preheated oven for 30 minutes. Add remaining cheese and bake for another 10-15 minutes until golden and toothpick comes out clean.
  6. Allow to cool for 5 minutes, then slice into squares and serve warm with garnishes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Drain excess fat from the beef filling to avoid a soggy bottom and let the cornbread cool for at least 5 minutes for the best flavor.

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