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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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    Units: US | Metric


    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


      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!

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    • on May 18, 2009


      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!

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    • on April 01, 2009


      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.

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    Read All Reviews (4)


    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
    Total Fat 56.2 g
    Saturated Fat 18.3 g
    Cholesterol 167.7 mg
    Sodium 1031.2 mg
    Total Carbohydrate 54.0 g
    Dietary Fiber 4.1 g
    Sugars 6.3 g
    Protein 30.3 g

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