Cheesy Mexican Cornbread Squares
Cheesy Mexican Cornbread Squares Image

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.

8
servings
45 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

Filling

1 1/2 pounds lean ground beef

1/2 cup chopped green bell pepper

1 small (1/2 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

1/2 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoons salt

1 cup buttermilk  

2 tablespoons Land O Lakes® Butter melted

2 large Land O Lakes® Eggs slightly beaten

8 ounces (2 cups) shredded Cheddar cheese

1/2 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

  1. STEP 1

    Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.

  2. 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.

  3. 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.

Nutrition

450Calories
21Fat (mg)
125Cholesterol (mg)
1350Sodium (mg)
37Carbohydrates (g)
4Dietary Fiber
29Protein (g)

Reviews

Explore reviews from
our online community

  January 28, 2012

Made this tonight as a side dish , was excellent. Need sour cream to go on top, can be a little dry.

— says casey
Helpful?
  September 16, 2011

This recipe has been one of our family favorites for years (we have it in a small Land o Lakes recipe book). We're not vegetarians but we actually have only made this with the meat maybe twice... the veggie version is our regular thing! Omit the meat and sautee onions and around 2 cups chopped peppers (red, orange or whatever you have) before adding the remaining filling ingredients. Instead of using all cheddar cheese for sprinkling towards the end we sometimes mix in monterey jack.

— says Michelle
Helpful?
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.