Delicious and filling! Mexican Cornbread is made with seasoned ground beef, peppers and onions nestled inside fluffy cornbread and shredded cheese.
Compliment this delicious recipe with sour cream, salsa, guacamole or ALL 3! Serve as a side or an entree. It can satisfy both positions on your plate.
Mexican Cornbread
Ingredients
1 pound lean ground beef
2 x 8.5 oz Boxes of Jiffy Cornmeal - Follow instructions provided on packaging
1 large onion diced
2 cups of diced bell peppers of your choice
8 oz cheddar cheese shredded
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
15 oz (1 can) creamed corn
15 oz (1 can) whole kernel sweet corn
Instructions
Preheat oven to 350°.
Prep your 13x9" casserole dish with butter on the bottom so the cornbread doesn't stick
In a large bowl make your cornmeal as suggested (or follow instructions below)
Mix the creamed corn and whole kernel kern in the cornbread mix. Then set aside - add jalapeños at this step if you choose
Brown ground beef in a skillet and drain any excess grease
Add and mix in the diced onion, cheese, garlic, chili powder, cumin and salt to the browned beef. Set aside
Pour half of cornbread mixture into bottom of the greased casserole dish
Top with ground beef and cheese mixture, spreading evenly
Top with remainder of cornbread mixture
Bake for 45-50 minutes or until well browned.
Slice and serve.
To Make Your Own Cornbread:
1 1/4 cups cornmeal
1 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 eggs
1 can 14.75 ounce creamed corn
1 cup milk
1/4 cup bacon drippings or vegetable oil plus more for greasing the skillet
3 jalapeño peppers
Note
To freeze, wrap each piece with plastic wrap and freeze in an airtight contain or zipped bag for up to 3 months. Will keep well in the refrigerator for 5-7 days.
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