Mexican Stuffed Cornbread
Layered Mexican cornbread with ground beef is a weeknight winner!
Jiffy corn muffins are an absolutely delicious side that many families enjoy. However, it is easy to take this simple boxed cornbread mix and turn it into something truly special.
This Mexican Stuffed Cornbread recipe turns a boring corn muffin side dish into a moist, hearty meal that everyone will love.
Stuffed to bursting with ground beef seasoned with onion powder and garlic powder, this meaty, savory Mexican homemade cornbread will knock your socks off.
This easy cornbread recipe also travels well, so this recipe is the perfect opportunity to bring something creative and new to your next party or potluck.
Best of all, you only need a small handful of easy ingredients. If you add this to any meal, you definitely will not regret it.
What to Serve with Stuffed Cornbread
- Salsa, guacamole, or sour cream
- Refried beans
- Side salad with tomatoes and tortilla strips
- 3 Bean Panzanella Salad
Serves4
Total TimeUnder 2 Hours
Ingredients
- 1 pound ground beef
- Onion powder (optional)
- Garlic powder (optional)
- 1 box Jiffy corn muffin mix (plus ingredients listed on back of box to make the cornbread)
- 1 small onion, chopped
- 2 cup shredded Mexican blend cheese, divided
- 1 can (15 ounces) diced fire-roasted tomatoes
Stuffed Cornbread
Instructions
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Grease a 9x13 inch pan with cooking spray.
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Brown ground beef with a little onion and garlic powder, if desired. Drain well and set aside.
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Make cornbread according to package directions.
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Add onions and Mexican cheese into the batter. Pour into prepared pan.
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Drain the can of diced tomatoes. Scatter the drained tomatoes over the top of the batter.
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Sprinkle browned ground beef on top of cornbread batter. Sprinkle remaining 1 cup cheese on top.
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Bake at 350 for one hour.