Moist Mexican Cornbread

Name: Moist Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 2 large eggs, room temperature; 1 cup 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 chiles, 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 shredded cheddar cheese

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Sanders, Obion, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Our family enjoys this beef-stuffed cornbread with for a snack or even a simple entree. —Elizabeth Sanders, Obion, Tennessee

TEST KITCHEN APPROVED

Moist Mexican Cornbread

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Yield:10 servings

Prep:15 min

Cook:30 min

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Ingredients

2 large eggs, room temperature
1 cup 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 chiles, 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 shredded cheddar cheese

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Directions

1
In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well.

2
Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining 1 cup cheese. Bake at 350° until a toothpick comes out clean, about 30 minutes.