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Stuffed Mexican Cornbread

yield: 8 total time: 50 minutes
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 1/2 pound ground beef
  • 1/3 pound mexican chorizo Easy Homemade, read post for why homemade is recommended
  • 14 1/2 ounces petite diced tomatoes
  • 2 chipotles en adobo
  • 2 teaspoons adobo sauce
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/2 can corn drained
  • 1/2 can black beans drained
  • 3 tablespoons chopped fresh parsley or cilantro
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all purpose unbleached flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup oil I use coconut oil, melted before adding
  • 2 large eggs

Nutrition

  • Calories : 760 calories
  • Carbohydrate : 68 grams
  • Cholesterol : 120 milligrams
  • Fat : 41 grams
  • Fiber : 7 grams
  • Protein : 29 grams
  • SaturatedFat : 12 grams
  • Sodium : 1770 milligrams
  • Sugar : 17 grams
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