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Creamed corn adds sweetness to this Weeknight Mexican Cornbread, and green chilies give it a little heat. Add in ground beef and cheddar cheese for a very satisfying and easy to prepare weeknight meal.
This casserole 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 works well for a potluck dinner, too.
I like to serve this dish with shredded lettuce, diced tomatoes, salsa, and sour cream. If you have Queso dip, that’s good on it, as well.
Ingredients for Weeknight Mexican Cornbread
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Instructions for Making this Dish
Preheat oven to 350°F. Gather the ingredients so that you have everything close at hand on the counter or table.
Using a knife and cutting board, chop the sweet onion. With a handheld 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.
Brown the Meat
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.
Prepare the Cornbread Topping
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 whole 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 the cornmeal batter into a greased 9 x 13″ baking pan or oval casserole dish. Cover this with the ground beef mixture, and then sprinkle with the shredded cheddar cheese.
Finish by pouring the remaining cornmeal batter over the meat and cheese. Bake in preheated oven for 35-45 minutes until golden brown and center is set.
Serve Weeknight Mexican Cornbread with shredded lettuce, diced tomatoes, sour cream, and your favorite salsa. Balance out this meal with a bowl of Queso dip and corn tortillas, and while you’re at it, drizzle some melted cheese over the cornbread. It’s extra yummy. This recipe will serve 4-6 people.
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Weeknight Mexican Cornbread
(As an Amazon Associate, I earn from qualifying purchases.)
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℉. Chop the sweet onion and grate the cheddar cheese.
Brown the Meat
- In a large skillet, brown the ground beef. Add the chopped onion and green chiles and cook until tender. Season with chili powder, kosher salt, and freshly ground black pepper.
Prepare the Cornbread Topping
- In a large mixing bowl, combine the cornmeal, all-purpose flour, kosher salt, and baking soda. Mix well.
- Create a hole in the center, and add the whole milk, creamed corn, large eggs, and vegetable oil. Mix until combined.
Assemble the Casserole
- To assemble the dish, pour half of the cornmeal batter into a greased 9" x 13" baking pan or oval dish.
- Cover with the meat mixture. Sprinkle with cheese.
- Pour remaining cornmeal batter over the meat and cheese. Bake in preheated oven for 35-45 minutes until golden brown.
- Serve with shredded lettuce, diced tomatoes, sour cream, and salsa. Serves 4-6.
Nutrition
