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Stuffed Mexican Cornbread

Melissa Sperka
  • minutes
  • Serves 8

INGREDIENTS

For the cornbread you'll need:

1 1/4 cups

self-rising cornmeal

1

[14.75 oz] can cream style corn

1 cup

buttermilk

2

eggs

1/3 cup

vegetable oil

2 tbsp

sugar

2 tbsp

chopped chives

1/2 tsp

salt

For the filling:

1

medium sweet onion

vegetable oil

1 lb

extra lean ground beef

seasoned salt & black pepper

1/2 cup

taco sauce

1

[4 oz] can diced green chilies

1 tsp

cumin

1 tsp

minced garlic

2 tbsp

chopped cilantro

2 cups

shredded Mexican cheese, divided