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Moist Mexican Corn Bread

 Moist Mexican Corn Bread
Our family enjoys this beef-stuffed corn bread with a simple side dish like stewed tomatoes, beans, slaw or greens.—Elizabeth Sanders, Obion, Tennessee
10 ServingsPrep: 15 min. Bake: 30 min.

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 turkey or beef, cooked and drained
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    With Johnsonville Italian Sausage.

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  • 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.