Mexican Cornbread Casserole

Tried this one for the first time tonight.  With two teenage boys and myself to feed, I increasingly find that a pound of ground beef doesn’t even

In the iron skillet!

begin to cover their dinner needs, much less leave anything for leftovers.  This ground beef/cornbread casserole fits the bill well.  It is a skillet dish.  Although it would be served classically with some borracho or black beans, I needed to green things up, so I did a spicy spinach dish with it.  I also like a little sour cream on top, although the boys turn up their noses at that idea.


For Batter:

  • 2 cups yellow cornmeal
  • 10 oz cream corn
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 tbs brown sugar
  • 1 cup milk (may use more if needed to thin out batter)


Ready to serve, cheesy with a substantial cornbread crust.

Ready to serve, cheesy with a substantial cornbread crust.

  • 1 1/2 lbs ground beef
  • 1 large onion chopped
  • 1 can Hatch hot green chiles
  • 2 1/1 cup shredded colby jack cheese


  1. Mix corn meal and brown sugar together.  Then add eggs, oil, corn and milk.  Stir to a cake batter like consistency.  Should be slightly lumpy.  Set this aside.
  2. In an iron skillet brown the ground beef with onions and chiles until thoroughly cooked.  Pour into strainer and rinse with hot water.  I also use hot water to rinse out the skillet.  Let the beef drain.
  3. Dry and then grease iron skillet
  4. Pour half the batter into the skillet
  5. Spread hamburger mixture evenly over batter
  6. Top this layer with all of the cheese
  7. Pour the remaining batter over the cheese
  8. Bake at 350° for 45-50 minutes or until the top is well browned.

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