Moist Mexican Corn Bread Recipe

Publisher Photo

Moist Mexican Corn Bread Recipe

Be the first to add a review
Publisher Photo
Our family enjoys this beef-stuffed corn bread with a simple side dish like stewed tomatoes, beans, slaw or greens.—Elizabeth Sanders, Obion, Tennessee
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

In a mixing bowl, combine eggs, oil and sour cream. Stir in cornmeal, flour, baking powder, salt, green pepper, onion, pimientos and chilies; mix well. Pour half of cornmeal mixture into greased 12-in. x 8-in. x 2-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over cheese. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until bread tests done. Yield: 10 servings.
Originally published as Mexican Corn Bread in Country Ground Beef 1993, p88

  • 2 eggs
  • 2/3 cup vegetable oil
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups cornmeal
  • 1/4 cup all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped pimientos
  • 1 (4-ounce) can chopped green chilies, drained
  • 1 pound ground beef, cooked and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  1. In a mixing bowl, combine eggs, oil and sour cream. Stir in cornmeal, flour, baking powder, salt, green pepper, onion, pimientos and chilies; mix well. Pour half of cornmeal mixture into greased 12-in. x 8-in. x 2-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over cheese. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until bread tests done. Yield: 10 servings.
Originally published as Mexican Corn Bread in Country Ground Beef 1993, p88

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMoist Mexican Corn Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review