Mexican Stuffed Cornbread Recipe

Name: Mexican Stuffed Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb ground beef; onion powder (optional); garlic powder (optional); 3 cups cornmeal; 1 (15 ounce) can cream-style corn; 1 tablespoon sugar; 1 small onion, chopped; 3 cups shredded Mexican blend cheese, divided; 1 cup oil; 3 eggs; 1 3/4 cups milk; 1 (15 ounce) can rotel; Velveeta cheese (optional)

Servings: persons

1 lb ground beef
onion powder (optional)
garlic powder (optional)
3 cups cornmeal
1 (15 ounce) can cream-style corn
1 tablespoon sugar
1 small onion, chopped
3 cups shredded Mexican blend cheese, divided
1 cup oil
3 eggs
1 3/4 cups milk
1 (15 ounce) can rotel
Velveeta cheese (optional)

1
Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
2
Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
3
Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
4
Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
5
Top with remaining cornmeal mixture.
6
Sprinkle remaining 1 cup cheese on top.
7
Bake at 350 for one hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 lb ground beef, onion powder (optional), garlic powder (optional), 3 cups cornmeal, and more.

Yes, Mexican Stuffed Cornbread falls under the Meat & Poultry 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.

Mexican Stuffed Cornbread

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