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.

45 min
1 hr 30 min



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


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


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.


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


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
  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
  May 05, 2009

This was very good, I made it w/o the beef and used black beans instead. Will make again and probably vary it each time.

— says TERA
  February 26, 2009

This is a definite keeper! What I really enjoyed about this is that it doesn't just call for a taco seasoning packet like a lot of "Mexican" recipes. The cornbread is delicious - I plan to make it by itself. I used the Mild Salsa like the recipe calls for and am going to try Medium next time to spice it up a bit more. Yummy!

— says M
  August 26, 2008

This recipe went over well with my great-grands. I was afraid it might be a little too spicy but at the rate it was eaten I did not have to worry. It was just right and delicious.

— says Dottie
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