Cheesy Mexican Cornbread Squares

By jab120638

Ingredients

• Mexican cornbread casserole is a south-of-the-border inspired main dish and will be a family favorite of kids and adults alike.
• 45 min.
• prep time
• 1 :30
• total time
• 8 servings
• 5 Stars 4 Ratings
• Filling
• 1 1/2 pounds lean ground beef
• 1/2 cup chopped green bell pepper
• 1 medium (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
• Crust
• 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® All-Natural Eggs, slightly beaten
• 8 ounces (2 cups) shredded Cheddar cheese
• 1/2 cup sliced ripe olives, drained
• Topping
• Sour cream
• Salsa, if desired

Details

Servings 8
Preparation time 45mins
Cooking time 45mins
Adapted from landolakes.com

Preparation

Step 1

, slightly beaten

Directions

Heat oven to 350°F. Cook ground beef in 12-inch skillet over medium-high heat, stirring occasionally, until no longer pink (10 to 12 minutes); 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

cheese. Spread meat mixture evenly over cheese. 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.

Variations

Omit the meat and sautee onions and around 2 cups chopped peppers (red, orange or whatever you have) before adding the remaining filling ingredients. Instead of using all cheddar cheese for sprinkling towards the end we sometimes mix in monterey jack.

This was very good, I made it w/o the beef and used black beans instead. Will make again and probably vary it each time.

This is a definite keeper! What I really enjoyed about this is that it doesn't just call for a taco seasoning packet like a lot of "Mexican" recipes. The cornbread is delicious - I plan to make it by itself. I used the Mild Salsa like the recipe calls for and am going to try Medium next time to spice it up a bit more. Yummy!

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