How To Make Mexican Cornbread Casserole | Collab With Mama’s Touch
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Mexican Cornbread Casserole
1 lb. Ground Beef
1 Can Whole Kernal Corn
1 Can Petite Diced Tomatoes
1 Can of Black Beans (optional)
1 pkg. Taco Seasoning
1/2 Cup Water
1/2 Cup Chopped Onions
1/2 Cup Chopped Bell Peppers
1 Tsp Ground Cumin
1 Tsp Garlic & Onion Powder and Black Pepper
I Pkg Shredded Cheddar Cheese
1 Box Jiffy Cornbread Mix (I prefer)
Follow box instructions
If you use any other brand of Cornbread Mix add 1 Tablespoon of Sugar.
Bake Casserole @375 degrees for 20
mins. Add Cheese then bake for another 5 mins.
How to make Mexican Cornbread Casserole Video
For this recipe you will need....
For the filling
1lb ground beef
1 beef bouillon cube
2 tbs chili powder
1 tsp garlic powder
1 tsp onion flakes
1/2 tsp cumin
2 tbs flour
1/2 tsp salt
1/2 tsp pepper
1/2 cup water
2 cups shredded cheddar cheese
Cook ground beef until half done, add seasonings.
Finishing cooking, drain, and then add water and flour.
Mix well, then add cheese.
Place into 9x13 greased pan.
For the topping
1 cup yellow cornmeal
1/2 cup flour
1 tbs baking powder
2 tbs sugar
1/2 tsp salt
1 large egg
1 tbs cooking oil
1 can creamed corn
1/2 cup milk
1 diced jalapeño pepper
1 cup shredded cheddar cheese.
Mix all ingredients together, and pour over meat mixture. Place into 350 degree oven for 30 minutes, or until done.
This is such a simple dish to make, and doesn’t take much time to do so. I hope you enjoy this recipe , and this video!!
Keep Cooking,
Sheri
#mexicanfood
#casserole
#simple
#easy
#dinner
#familytime
#dinnertime
Last Summer by Ikson:
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Mexican Cornbread Casserole
The Bottom Portion - The Meat Portion:
1 pound of ground beef - I like to get sirloin
1 medium sweet onion - chopped
3/4 cup of chunky salsa
1 package of taco seasoning mix
3/4 cup of water
1 can of sweet corn drained
1 small can of sliced olives - drained
The Cornbread Portion:
1 cup of yellow corn meal
1 cup of flour
1/4 cup of sugar
3 tsp. of baking powder
1 tsp. of salt
1/4 cup of oil
1 cup of milk
1 egg
1 cup of shredded Mexican Style shredded cheese
1 (4 0z.) can of diced green chiles, drained
1.) Preheat oven to 350 degrees. Spray a square 10x10 inch casserole dish with cooking oil
2.) In a large skillet, brown the ground beef with the chopped onions If needed - drain any grease. If you used sirloin, you probably won't have any to drain
3.) Stir in the salsa, taco seasoning and water Cook until thick - just a few minutes
4.) Add the drained corn and drained sliced olives - stir in
5.) Pour the mixture into your casserole dish
6.) In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt
7.) In another bowl, mix the oil, milk and egg
8.) Mix the wet and dry cornbread ingredients together
9.) Add the cheese and chiles into the cornbread mixture and stir those in
10.) Spread the cornmeal mixture over the meat mixture
11.) Bake for about 35 minutes - check corn bread for doneness by inserting a toothpick in. If it comes out dry, you're good to go. Optional serving suggestions: sour cream and cilantro
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Mexican Cornbread Casserole
This is sooo yummy! ????
Ingredients:
1 pk of ground beef
Diced Onion
Minced Garlic
1 Canned Corn
1 Canned Beans
1 small can Diced Roasted Green Chilies
1 Canned diced tomatoes
1 small can of tomato sauce
Seasoning:
Cumin
Paprika
Chili powder
Salt
Pepper
Garlic powder
Onion powder
Whatever you like ☺
Cornbread:
1/2 cup cornmeal
2/3 cup flour
1 Tablespoon baking powder
Scant 1/4 cup sugar
Scant 1 teaspoon salt
2 Tablespoons vegetable oil
1 egg
1/3 cup milk
1 diced jalapeno (no seeds)
1/4 cup cheddar cheese
1/2 can of creamed corn
Bake at 400 for 20 mins (until cornbread is done)
Check out my Homemade Cornbread Recipe here:
Tips:
Add bell peppers for more flavor
Add 1/4 cup sour cream to cornbread batter for moistness
Social Media:
Snapchat - simplyteet
Instagram - Cooking_with_Honey
Email: CookingWithHoney@yahoo.com
#Cornbread #OneSkillet #YUM
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STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top