Weeknight Mexican Cornbread
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.
Servings: 6
Calories: 513kcal
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
Calories: 513kcal | Carbohydrates: 48g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 1175mg | Potassium: 624mg | Fiber: 5g | Sugar: 12g | Vitamin A: 786IU | Vitamin C: 7mg | Calcium: 349mg | Iron: 4mg