Cheesy Mexican Cornbread Squares
Cheesy Mexican Cornbread Squares
Mexican cornbread casserole is a south-of-the-border inspired main dish and will be a family favorite of kids and adults alike.
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45 min
Prep Time
1 hr 30 min
Total Time
8
servings Ingredients
Filling
1 12 pounds lean ground beef
12 cup chopped green bell pepper
1 small (12 cup) onion, chopped
1 (16-ounce) jar mild thick and chunky salsa
1 (11-ounce) can whole kernel corn, drained
1 to 2 tablespoons garlic powder
1 tablespoon chili powder
Crust
1 cup yellow cornmeal
12 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
2 tablespoons Land O Lakes® Butter, melted
2 large Land O Lakes® Eggs, slightly beaten
8 ounces (2 cups) shredded Cheddar cheese
12 cup sliced ripe olives, drained
Topping
Sour cream
Salsa, if desired
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup; let stand 5 minutes.
How to make
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STEP 1
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
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STEP 2
Cook ground beef in 12-inch skillet over medium-high heat, stirring occasionally, 10-12 minutes or until no longer pink; drain. Stir in all remaining filling ingredients. Reduce heat to low. Cook, stirring occasionally, 15 minutes; set aside.
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STEP 3
Combine cornmeal, flour, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, butter and eggs just until moistened. Spread onto bottom of prepared pan. Sprinkle with 1 cup cheese. Spread meat mixture evenly over cheese. Bake 30-40 minutes or until crust is golden brown. Sprinkle with remaining cheese and olives. Continue baking 3-4 minutes or until cheese is melted. Serve with sour cream and salsa.
450 Calories
21 Fat (g)
125 Cholesterol (mg)
1350 Sodium (mg)
37 Carbohydrates (g)
4 Dietary Fiber
29 Protein (g)
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