Tag: Cornmeal

Beer-Battered Fried Fish

Beer-Battered Fried Fish

This Beer-Battered Fried Fish recipe is perfect for a weekend fish fry. Use it with your favorite fish, whether bass, catfish, crappie, or walleye. Cornmeal and simple seasonings gives it a crispy, flavorful crust to compliment the tender, freshwater fish.

Cornmeal Buttermilk Pancakes

Cornmeal Buttermilk Pancakes

I like to make Cornmeal Buttermilk Pancakes when I want a little change of pace to my pancakes. It happens. Plus, I kinda groove on the grainy texture and the light corn taste, especially when dipped in warm maple syrup. (Recipe modified with new photos 

Hush Puppies

Hush Puppies

Try this recipe for Hush Puppies the next time you serve fish or have a shrimp boil. Crispy on the outside with a tender and seasoned center. They’re quite scrumptious. Continue reading Hush Puppies

State Fair Corn Dogs

State Fair Corn Dogs

State Fair Corn Dogs. They bring back wonderful memories for me. When I was a girl, my folks would take us to the Kansas State Fair almost every year. It often coincided near my birthday, and I remember celebrating it at the fair–sometimes with a 

Skillet Cornbread

Skillet Cornbread

Skillet Cornbread is so delicious. I never knew how good cornbread could be until I made it in my cast iron skillet. Expect a tender, golden top with a crunchy, caramelized bottom. And then slather each piece with butter. So good! 

Weeknight Mexican Cornbread

Weeknight Mexican Cornbread

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

(Recipe slightly modified on 9/7/21)

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

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 yummy meal.

 

Ingredients to Make Weeknight Mexican Cornbread

  • 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 to Make This Casserole

Preheat 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. Cover this with the ground beef mixture.

Place Browned Beef and Cheddar Cheese over the Cornmeal Mixture

Sprinkle with the shredded cheddar 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 Salsa

Serve 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. And Main Dish Recipes 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
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

Equipment

Stainless Skillet
Measuring Tools
Glass Mixing Bowls
3 qt baker

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
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