Here’s the perfect dish to take on your next family picnic or potluck!
Cornbread stuffed with ground beef, Mexican chorizo, onion, tomatoes, smoky chipotles, black beans, corn, and a whole host of delicious spices and flavors!
I recently went through my pantry to take an inventory of what we had. I made a separate list of items we had in large quantities that needed to be used. A few of those items included pinto beans, steel cut oats, millet, and…cornmeal. Lots of it. Somehow I hadn’t realized we already had a large bag of it on hand before I went out and bought more. So that became my project…creative ways to use up cornmeal. (And this is just one of several recipes to follow!)
What are some of your favorite ways to use cornmeal? Leave a comment below!
I originally had in mind to make something my husband could take with him to work for lunch. Something that would transport easily and not be too messy to heat up and eat. I thought about making some jumbo stuffed cornmeal muffins. That idea would still work great for this recipe. I just ended up making it in a casserole dish this time. Feel free to go the jumbo muffin route though – just spoon some batter into the jumbo muffin tin, scoop some filling into it, and spoon more batter on top.
This Stuffed Mexican Cornbread is perfect for taking on the go, to potlucks, or family picnics. It tastes great heated up or at room temperature. And leftovers taste just as good the next day.
You’ll love the fabulous interplay of flavors!
This recipe uses Mexican chorizo – it’s delicious! BUT, I strongly recommend you not buy it from the store but instead make it yourself. It freezes really well and you can always have it on hand when you need it.
So easy to make! Click here: Easy Homemade Mexican Chorizo.
Click on the link above for the recipe and to find out WHY you need to make it yourself!
Let’s get started on that Stuffed Mexican Cornbread!
Measure out your cornmeal in a medium bowl. Stir in the milk and let it sit for at least 20 minutes while you’re preparing the rest of the ingredients.
Heat the oil in a large skillet or Dutch oven and cook the onions until soft, 5-7 minutes. Add the ground beef and chorizo and cook until no longer pink. Add the spices and cook for another minute. Add the petite diced tomatoes and chipotles along with the extra adobo sauce and simmer uncovered for 10 minutes. Add the black beans, corn and parsley or cilantro. Simmer the mixture for 5 minutes.
In the meantime, prepare the cornbread batter. Combine all the dry ingredients in a mixing bowl. Add the dry mixture to the wet mixture and beat just until combined, leaving some lumps. Add the eggs and the oil and beat just until incorporated. Be careful not to over-mix or the cornbread will be dense. Pour half of the cornbread batter into a 9X13 inch baking dish. Spoon the filling evenly over the batter. Evenly pour the other half of the batter over the top of the filling. Bake in an oven preheated to 400 degrees F and bake uncovered for 15-18 minutes. Sprinkle some grated Cheddar cheese over the top and bake for another 2 minutes until the cheese is melted.
Let the cornbread cool for at least 10 minutes before cutting into squares.
- For the Filling:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- ½ pound ground beef
- ⅓ pound Easy Homemade Mexican Chorizo (read post for why homemade is recommended)
- 1 (14.5 ounce) can petite diced tomatoes
- 2 chipotles en adobo, chopped + 2 teaspoons adobo sauce
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 2 tablespoons chili powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoon salt
- ½ can corn, drained
- ½ can black beans, drained
- 3 tablespoons chopped fresh parsley or cilantro
- 1½ cups grated Cheddar cheese
- For the Cornbread:
- 1½ cups cornmeal
- 2½ cups milk
- 2 cups all-purpose unbleached flour
- ⅓ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup oil (I use coconut oil, melted before adding)
- 2 large eggs
- Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the onions until soft, 5-7 minutes. Add the ground beef and chorizo and cook until no longer pink. Add the spices and cook for another minute.
- Add the tomatoes, chipotles and adobo sauce and simmer, uncovered, for 10 minutes.
- Add the corn, black beans, parsley/cilantro and cook for another 2-3 minutes.
- To make the cornbread:
- Combine the cornmeal and milk in a large mixing bowl and let sit for at least 20 minutes while you're preparing the meat filling.
- In another bowl, combine all the dry ingredients. Add the dry mixture to the wet mixture and beat just until combined, leaving some lumps. Add the oil and eggs and beat just until combined. Be careful not to overmix or the cornbread will be dry and dense.
- Pour half of the batter into a greased 9X13 inch baking dish. Spoon the filling evenly over the batter then top with the remaining batter.
- Bake for 15-18 minutes, top with the Cheddar cheese, and bake for another 2 minutes until the cheese is melted.
- Let the cornbread cool for at least 10 minutes before cutting into squares.