Cheesy Mexican Cornbread Squares

Cheesy Mexican Cornbread Squares
44
4 Reviews
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
Prep Time
1:30
Total Time
8 servings

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.

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

Posted January 28, 2012 by casey

Rating

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.

Posted September 16, 2011 by Michelle

Rating

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.

Posted May 05, 2009 by TERA

Rating

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!

Posted February 26, 2009 by M

Rating

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.

Posted August 26, 2008 by Dottie

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