Taste of Home
Moist Mexican Cornbread
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 10 servings.
Our family enjoys this beef-stuffed cornbread with for a snack or even a simple entree. —Elizabeth Sanders, Obion, Tennessee
Ingredients
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2 large eggs, room temperature
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1 cup sour cream
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2/3 cup canola oil
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1-1/2 cups cornmeal
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1/4 cup all-purpose flour
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2-1/4 teaspoons baking powder
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3/4 teaspoon salt
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1 can (4 ounces) chopped green chiles, drained
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2 tablespoons chopped green pepper
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2 tablespoons chopped onion
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2 tablespoons chopped pimientos
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1 pound ground beef, cooked and drained
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1-1/2 cups shredded cheddar cheese
Directions
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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.
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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.
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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