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    You are in: Home / Recipes / Mexican Stuffed Cornbread Recipe
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    Mexican Stuffed Cornbread

    Mexican Stuffed Cornbread. Photo by Texaspollock

    1/4 Photos of Mexican Stuffed Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Bethanna's Note:

    One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
    2. 2
      Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
    3. 3
      Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
    4. 4
      Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
    5. 5
      Top with remaining cornmeal mixture.
    6. 6
      Sprinkle remaining 1 cup cheese on top.
    7. 7
      Bake at 350 for one hour.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on April 05, 2012

      45

      I thought this was a pretty good, easy to make dish. DH didn't care for it (but he doesn't like casseroles). I do think the meat to cornbread ratio could stand to be a bit higher. I halfed the recipe (since there's just the two of us and I figured I'd be the one eating it). If I made it again, would use twice the ground beef. I did add some taco seasoning into the ground beef along with some onion and garlic. I also added some salsa over the meat when layering. I think this helped give a little more flavor and wetness too. Oh, also added an extra layer of regular cheddar cheese b/c more cheese is always good (but I don't really care for Velveeta). Appreciate having a quick dinner and leftovers heated nicely for lunch for work. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009

      45

      This was a easy to put together and it was pretty good too. My son even had seconds and he doesn't usally like mexican type foods. I had a problem with the sides of the dish being a bit dry but I mixed it up a bit with the center and it was ok. Next time I make this I may add some salsa to add a bit more seasoning. I added some minced garlic but next time I may add a little more. Overall we liked it so thanks Bethanna! I will make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2009

      45

      Very yummy and very easy!!! I usually stay away from cornbread because I find it dry, but turning it into a casserole fixed that problem! I am so glad to have a cornbread recipe I love. I did add some spices and hot sauce to the meat before I cooked it, and I went ahead and cooked the onion with the meat, instead of adding into the batter. Also (just another personal taste issue), I found it needing a little "punch" overall, so I sprinkled some Frank's Red Hot on top just before serving, and that made it fabulous! Thanks for sharing. I'll definitely make again! Made for PAC Spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Mexican Stuffed Cornbread

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 829.8
     
    Calories from Fat 506
    61%
    Total Fat 56.2 g
    86%
    Saturated Fat 18.3 g
    91%
    Cholesterol 167.7 mg
    55%
    Sodium 1031.2 mg
    42%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.3 g
    25%
    Protein 30.3 g
    60%

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