Paula Deen’s Layered Mexican Cornbread
Ingredients:
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
For the Layered Filling:
1 lb ground beef
1 onion, chopped
1 bell pepper, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) diced green chilies, undrained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 tbsp taco seasoning (optional)
1/2 cup sliced black olives (optional)
Directions:
Prepare the Cornbread Batter:
Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together the buttermilk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.
Prepare the Beef Filling:
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Add the chopped onion and bell pepper to the skillet and cook until tender, about 5 minutes.
Stir in the diced tomatoes, green chilies, and taco seasoning (if using). Cook for another 5 minutes. Remove from heat.
Assemble the Cornbread:
Spread half of the cornbread batter evenly in the bottom of the prepared baking dish.
Top with the beef mixture, spreading it out evenly.
Drop spoonfuls of the remaining cornbread batter over the beef mixture, spreading it as evenly as possible.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Bake the Cornbread:
Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for a few minutes before serving.
Add Final Touches:
Optional: Garnish with sliced black olives and a dollop of sour cream if desired.
Prep Time: 20 minutes | Cook Time: 30-35 minutes | Total Time: 55 minutes
Kcal: Approximately 350 kcal per serving | Servings: 8-10
