Weeknight Mexican Cornbread

Weeknight Mexican Cornbread

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Share this Recipe!

Creamed corn adds sweetness to this Mexican Cornbread, and green chilies give it a little heat. Add in hamburger and cheddar cheese for a yummy and easy to prepare weeknight meal. Click to Tweet

Weeknight Mexican Cornbread is a recipe my mom made for our family when we were growing up. It comes from my Uncle Steve and Aunt Sheryl. It’s quite delicious and easy to prepare, so it’s great for a weeknight meal for your family. 

Serving Mexican Cornbread

(Post modified on 2/23/23.)

The creamed corn adds sweetness to the cornbread, and the green chilies give the dish a little heat. Combine it all with hamburger and cheddar cheese, and it’s a very satisfying meal.

 

View More Weeknight Dinner Ideas

 

Ingredients for Weeknight Mexican Cornbread

(See the full recipe at the bottom of this post.)

  • lean ground beef (80/2) or ground venison
  • sweet onion
  • chopped green chilies
  • chili powder
  • kosher salt
  • freshly ground black pepper

Cornbread Topping

  • cornmeal
  • all-purpose flour
  • salt
  • baking soda
  • whole milk
  • creamed corn
  • large eggs
  • vegetable oil
  • cheddar cheese

 

Instructions for Making this Dish

Ingredients for this RecipePreheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Using a knife and cutting board, chop the onion. With a box grater, shred the cheddar cheese.

If possible, I always encourage folks to buy block cheese instead of the shredded kind. It just tastes and cooks better.

In a large skillet, brown the ground beef. Add the chopped onion and green chilies. Cook until tender. Stir in the chili powder, kosher salt, and freshly ground black pepper.

This recipe works well with lean ground beef or even ground venison. 

In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and baking soda.

Make a hole in the center and add in the milk, creamed corn, large eggs, and vegetable oil. Mix the eggs with a fork, and then mix it all together until well blended.

Pour Half of Cornmeal Mixture in Baking Pan

Pour half of the cornmeal batter into a greased 9 x 13″ baking pan.

Place Browned Beef over half of the Cornmeal Mixture

Cover this with the ground beef mixture. Sprinkle with the shredded cheddar cheese.

Pour Remaining Cornmeal Mixture over the Cheese

Finish by pouring the remaining cornmeal batter over the meat and cheese.

Mexican Cornbread after it's Baked

Bake for 35-40 minutes until golden brown.

Serving Mexican Cornbread with Lettuce and SalsaServe with shredded lettuce, sour cream, and your favorite salsa. Of course, I like to ramp mine up with splashes of Louisiana Hot Sauce, but that’s just me. This recipe will serve 6-8 people.

See more Mexican Dishes Here. Browse Main Dish Recipes Here. View Weeknight Dinners Here.

 

 

Recipe for Weeknight Mexican Cornbread

Weeknight Mexican Cornbread

Here's a recipe my mom made for our family when we were growing up. It comes from my Uncle Steve and Aunt Sheryl.
5 from 1 vote
Print Rate Pin Recipe
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Cornmeal, Hamburger, Salsa, Weeknight Dinners
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8

Ingredients 
 

  • 1 pound lean ground beef 80/20 or Ground Venison
  • 1 1/2 cups sweet onion chopped
  • 4 oz chopped green chili's
  • 2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Cornbread Topping

  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup whole milk
  • 15 oz creamed corn
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 8 oz cheddar cheese grated

Instructions

  • Preheat oven to 350 degrees. Chop the onion and grate the cheddar cheese.
  • In a large skillet, brown the ground beef. Add the chopped onion and green chile's and cook until tender. Season with chili powder, kosher salt, and freshly ground black pepper.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, kosher salt, baking soda, whole milk, creamed corn, large eggs, and vegetable oil.

Assemble the Casserole

  • To assemble the dish, pour half of the cornmeal batter into a greased 9 x 13" baking pan.
  • Cover with the meat mixture. Sprinkle with cheese.
  • Pour remaining cornmeal batter over the meat and cheese. Bake in preheated oven for 35-40 minutes until golden brown.
  • Serve with shredded lettuce, sour cream, and salsa. Serves 6-8.

Nutrition

Calories: 384kcal | Carbohydrates: 36g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 886mg | Potassium: 468mg | Fiber: 4g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 6mg | Calcium: 263mg | Iron: 3mg
Like This Recipe?Share on Facebook / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating