Mexican Corn Bread Casserole

  • Yield 6 to 8 servings

This isn't just cornbread--it's a meal!


1 pound ground beef
1 onion, chopped
3 jalapeno chiles, seeded and chopped (optional)
3 eggs, lightly beaten
1 1/2 cups self-rising cornmeal
1 cup cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
1/2 cup medium picante sauce
1 teaspoon salt
1 1/2 to 2 cups (6 to 8-ounces) shredded sharp Cheddar cheese


  1. Brown the ground beef in a skillet, stirring until crumbly; drain.  Combine ground beef, onion, jalapeno chiles, eggs, cornmeal, corn, buttermilk, oil, picante sauce and salt in a bowl; mix well.  Layer the batter and cheese one-half at a time in a greased 9×12-inch or 3-quart baking dish.  Bake at 350F for 1 hour.  Serve with additional cheese, salsa and sour cream.

Recipe reprinted with permission from Newnan Junior Service League’s Simply Southern(Newnan, Georgia, 2008).



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