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Moist Mexican Cornbread

Our family enjoys this beef-stuffed corn bread with a simple side dish like stewed tomatoes, beans, slaw or greens.—Elizabeth Sanders, Obion, Tennessee
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    10 servings

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

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 chiles, green pepper, onion and pimientos. Add the egg mixture; mix well.
  • 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 cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.
Nutrition Facts
1 piece: 448 calories, 32g fat (9g saturated fat), 88mg cholesterol, 490mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 16g protein.

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