Mexican Cornbread

Mexican Cornbread submitted by Shannon Tullier Rayburn‎



  • non-stick cooking spray
  • 2 lb ground beef
  • 2 oz taco seasoning mix
  • 17 oz cornbread mix
  • 14 oz canned cream-style corn
  • 14 oz canned corn
  • 1.5 shredded cheddar cheese
  • 4 oz. green chilies or diced jalapenos


Preheat oven to 350 degrees. Lightly coat 9×13 in baking pan with cooking spray. In skillet, brown the ground beef. Add taco seasoning per package directions. Mix corn muffin batter per package directions. Stir in half of the cream-style corn and half regular corn. Spread half of the batter in the baking pan. Top with meat. Mix the remaining cream-style corn and corn kernels and spread over the meat. Sprinkle with half of the cheese, then the green chilies or jalapenos. Spread the remaining batter on top, and sprinkle with remaining cheese. Bake 35-40 mins until cornbread is baked through. Let sit for 5 mins, cut into squares & enjoy.

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