Mexican Cornbread Squares

Mexican Cornbread Squares
Mexican Cornbread Squares

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • Filling:

  • 1 1/2

    lb ground beef

  • 1

    chopped gr bell pepper

  • 1

    chopped onion

  • 1

    16oz jar mild thick and chunky salsa

  • 2

    c. frozen corn

  • 1

    tbs garlic powder

  • 1

    tbs chili powder

  • Crust:

  • 1

    c. cornmeal

  • 1/2

    c. flour

  • 2

    tbs sugar

  • 2

    tsp baking powder

  • 1

    tsp baking soda

  • 1

    tsp salt

  • 1

    c. buttermilk

  • 2

    tbs melted butter

  • 2

    beaten eggs

  • 8

    oz shredded cheddar cheese

  • 1/2

    c. sliced black olives

  • Topping:

  • Sour cream

  • Salsa

Directions

Heat the oven to 350 degrees. Cook ground beef in 12-inch skillet over medium-high heat, stirring occasionally, until no longer pink drain. Stir in all remaining filling ingredients. Reduce heat to low. Continue cooking, stirring occasionally, 15 minutes; set aside. Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl. Stir in buttermilk, butter and eggs just until moistened. Spread on bottom of greased 13x9-inch baking pan. Sprinkle with 1 cup cheese. Spread meat mixture evenly over cheese and bake for 30 to 40 minutes or until crust is golden brown. Sprinkle with remaining cheese and olives. Continue baking for 3 to 4 minutes or until cheese is melted. Serve with sour cream and salsa.

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