Cheesy Mexican Cornbread Squares Recipe

Name: Cheesy Mexican Cornbread Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoon salt; 1 cup buttermilk*; 2 tablespoons Land O Lakes Butter, melted; 2 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

Servings: persons

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 teaspoon salt
1 cup buttermilk*
2 tablespoons Land O Lakes Butter, melted
2 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

1
Heat oven to 350F.
2
Grease 13x9-inch baking pan; set aside.
3
Cook ground beef in 12-inch skillet over medium-high heat, stirring occasionally, 10-12 minutes or until no longer pink; drain.
4
Stir in all remaining filling ingredients.
5
Reduce heat to low.
6
Cook, stirring occasionally, 15 minutes; set aside.
7
Combine cornmeal, flour, sugar, baking powder, baking soda and salt in bowl.
8
Stir in buttermilk, butter and eggs just until moistened.
9
Spread onto bottom of prepared pan.
10
Sprinkle with 1 cup cheese.
11
Spread meat mixture evenly over cheese.
12
Bake 30-40 minutes or until crust is golden brown.
13
Sprinkle with remaining cheese and olives.
14
Continue baking 3-4 minutes or until cheese is melted.
15
Serve with sour cream and salsa.

1400

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Cheesy Mexican Cornbread Squares falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesy Mexican Cornbread Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions