Pioneer Woman Mexican Cornbread Casserole Recipe
This Mexican cornbread casserole is the definition of hearty, cheesy, and just the right amount of spicy!The trick to the best texture is using buttermilk in the cornbread—it keeps it moist and adds a slight tang that balances the richness.I always mix in fresh jalapeños instead of canned for a brighter, fresher kick.Ground beef and seasoned beans bring in just the right amount of heartiness, while melty cheese ties everything together.If you want extra spice, a few dashes of hot sauce or a pinch of cayenne go a long way without overpowering everything.
Servings: 6
Ingredients
- 1 lb Ground Beef
- 1 can Cream-Style Corn 15 oz.
- 1 cup Cheddar Cheese shredded
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 cup Buttermilk
- 2 Eggs
- 4 tbsp Butter melted
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Chili Powder
- 1 Onion chopped
Instructions
- Preheat your oven to 400°F.
- Warm up a sauté pan over medium-high heat and add the ground beef.
- Break it into crumbles as it cooks until no pink remains, then drain excess grease.
- Lower the heat to medium and stir in the chopped onion.
- Add in the cream-style corn and chili powder, mixing well with the beef.
- Cook until onions are soft, about 5 minutes.
- Prepare a greased 9x13-inch baking dish and spread the beef mixture evenly.
- Top the mixture with shredded cheddar cheese.
- In a bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter until everything is combined.
- Pour the wet mixture into the dry ingredients and stir gently.
- Pour the batter over the beef and cheese layer, smoothing it out.
- Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted comes out clean.