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Stuffed Mexican Cornbread

This Stuffed Mexican Cornbread is a savory dish that combines a fluffy cornbread base with a flavorful filling of seasoned ground beef, cheese, and vegetables. Perfect for a cozy family meal, this dish is both comforting and satisfying.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 mixing bowl
  • 1 skillet
  • 1 baking dish 9x13 inch recommended
  • 1 whisk
  • 1 spoon or spatula
  • 1 measuring cups and spoons

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 pound ground beef
  • 1 cup diced bell pepper any color
  • 1 cup diced onion
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn canned or frozen
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Mix well and set aside.
  • In another bowl, whisk together the milk, eggs, and vegetable oil until fully combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • In a skillet over medium heat, cook the ground beef until browned. Add the diced bell pepper and onion, cooking until softened (about 5 minutes).
  • Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until heated through. Remove from heat and let cool slightly.
  • Lightly grease the baking dish. Pour half of the cornbread batter into the bottom of the dish, spreading it evenly.
  • Layer the beef filling over the cornbread batter, and then sprinkle the shredded cheddar cheese on top of the filling.
  • Pour the remaining cornbread batter over the cheese layer, spreading it gently to cover completely.
  • Bake in the preheated oven for about 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Let the cornbread cool for a few minutes before slicing and serving.

Notes

You can substitute ground turkey or chicken for the beef for a lighter option.
Feel free to add additional spices or hot sauce to the filling for an extra kick.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Enjoy!