This Mexican inspired cornbread takes a twist on the traditional bearer of the same name, adding a little bit of spice into the mix. It is the perfect side companion to pair with a variety of main dishes — Mexican or not — but don’t be surprised when it steals the spotlight at the dinner table!
- 1/2 lb ground beef
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 can tomatoes
- Cornbread mix
- 1 cup water
- 1 can cream corn
- Cooking spray
- 6 oz Mexican cheese
- 2 sliced jalapenos
- In a heated pan, mix together the ground beef, chopped onion, chopped garlic, and tomatoes. Cook it all until the beef is thoroughly cooked and the onions have slightly browned and sauteed.
- While this is cooking, pour the cornbread mix into a bowl. Add water as needed and dump in some cream corn as well, mixing it all together.
- Spray a baking pan with cooking spray, then add a layer of the thick cornbread mixture evenly across the bottom of the pan, using about half of the batter. On top, pack on the meat mixture, then top off with the remaining batter.
- Use some cheese and sliced up jalapeno as a garnish, then pop it in the oven.
- Cook at 425°F for 20 to 25 minutes, then serve warm!