Mexican Cornbread Casserole
This Mexican Cornbread Casserole is always an instant winner wherever I share it. If you have any leftovers from dinner, this casserole works out as a good breakfast meal too!
Servings: 12 servings
Equipment
Ingredients
- 1 pound lean ground beef
- 2 eggs
- 1 can cream-style corn 14 oz
- 1 cup milk
- ½ cup vegetable oil
- 1 cup cornmeal
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 4 cups shredded Cheddar cheese, divided 16 oz.
- 1 medium onion chopped
- 4 jalapeno peppers seeded and chopped
Instructions
- Preheat the oven to 350° F. Grease a 13x9x2-inch baking pan and set aside.
- Meanwhile, cook and crumble the beef until no longer pink. Drain and set aside.
- In a bowl, beat eggs, corn, milk, and oil. Add the cornmeal, flour, baking powder, and salt. Mix well.
- Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef, onions, and jalapenos. Sprinkle with remaining cheese. Pour the remaining batter over the top. Use the back of a spoon to spread the batter all the way to the edges.
- Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean.
- Serve hot.
Notes
- Try adding some taco seasoning to the ground beef - or use leftover taco meat from taco night!
- Sometimes I like to add a can of well-drained Rotel tomatoes and green chilies.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 22g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 594mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 8mg | Calcium: 333mg | Iron: 2mg
