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Cheesy Mexican Cornbread Squares
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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.

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