Mexican Stuffed Cornbread
Dive into the irresistible layers of Mexican Stuffed Cornbread—where comfort food meets bold flavors in a single dish! This savory recipe combines a fluffy cornbread base with a hearty filling of spiced ground beef, black beans, sweet corn, and melty cheddar cheese, all topped with a golden crust. The inclusion of jalapeños adds a zesty kick, perfect for spice lovers, while the combination of cumin and chili powder infuses authentic Mexican-inspired taste. Ready in under an hour, this dish is ideal for family dinners or casual gatherings. Serve it with a dollop of sour cream or a side of guacamole for the ultimate Tex-Mex experience. Whether you're hosting a crowd or craving hearty comfort food, Mexican Stuffed Cornbread is a crowd-pleasing centerpiece that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 4 tablespoons butter, melted
- 1 egg, large
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 1 cup black beans, drained and rinsed
- 0.75 cup corn kernels, fresh or frozen
- 1.5 cups shredded cheddar cheese
- 0.25 cup sliced jalapeños (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking dish.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Mix well to combine.
In a separate bowl, whisk together the milk, melted butter, and egg until fully combined.
Slowly pour the wet ingredients into the dry ingredients, stirring until just mixed. Set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until fully browned. Drain any excess grease.
Stir in the ground cumin, chili powder, and salt. Mix well to coat the beef in the spices.
Add the black beans and corn kernels to the skillet, stirring to combine. Cook for another 2 minutes, then remove from heat.
Pour half of the cornbread batter into the prepared baking dish, spreading it evenly across the bottom.
Spoon the beef mixture over the batter in an even layer, followed by 1 cup of shredded cheddar cheese (and jalapeños, if using).
Top with the remaining cornbread batter, spreading it gently to cover the filling.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the cornbread.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the cornbread layer comes out clean.
Let the cornbread cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
4074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 6575 mg | 286% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 52.2 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1769 mg | 136% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3334 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
