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Moist Mexican Corn Bread Recipe

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Our family enjoys this beef-stuffed corn bread with a simple side dish like stewed tomatoes, beans, slaw or greens.—Elizabeth Sanders, Obion, Tennessee

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Moist Mexican Corn Bread Recipe

Prep: 15 min. Bake: 30 min.

Yield: 10 Servings

15 30 45

Ingredients

2 eggs
1 cup (8 ounces) sour cream
2/3 cup canola oil
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped pimientos
1 pound ground beef, cooked and drained
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chilies, green pepper, onion and pimientos. Add the egg mixture; mix well.
Pour half into greased 13-in. x 9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean. Yield: 10 servings.

Originally published as Mexican Corn Bread in Country Ground Beef , p88

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