mexican-cornbread-1Here’s the next recipe in our Publix menu plan for the week starting 3/13 (3/12 for some) – Mexican Cornbread.

This is one of my husband’s favorite meals. It’s actually one he grew up eating as this was his mom’s recipe. I modified it slightly by seasoning the meat. In her recipe she used plain ground beef but I think it adds so much more flavor when you throw in a few spices. I also like it with the addition of corn niblets. The original recipe just calls for creamed corn.

Now this is not diet friendly in the least bit. I was a bit shocked at the amount of oil in the recipe and have tried to adjust the recipe but it comes out dry and not nearly as good. The good thing is you have a ton of servings. Grab a piece and pair it with a salad and you have a hearty meal that is oh so good!

Here are the other recipes I have shared as part of our  Publix menu plan for the week starting 3/13 (3/12 for some)

Mexican Cornbread Recipe
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 8
[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/03/cornbread-ingred.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/03/cornbread-ingred.jpg” alt=”” width=”500″ height=”435″ class=”aligncenter size-full wp-image-182636″][/url]
Ingredients
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup canola oil, divided
  • 1 cup buttermilk
  • 2 tablespoons jalapeños, chopped[i] (I use a combination of fresh & pickled)[/i]
  • 1 medium onion, chopped
  • 1 cup creamed corn
  • 1/2 cup corn
  • 1 1/2 tablespoons sugar
  • 2 teaspoons salt, divided
  • 2 egg whites (or 1 whole egg)
  • 3/4 cup cheddar cheese, shredded
  • 3/4 – 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup water
Instructions
  1. Preheat oven to 400º F.
  2. Pour about 3 – 4 tablespoons of the oil in a cast iron skillet and place in the oven to get hot.
  3. Cook ground beef and onion in a medium skillet until beef is browned.
  4. Add chili powder, cumin, paprika, onion powder, garlic powder, 1 teaspoon salt and water – stir until combined.
  5. Cook until water is gone (about 1 – 2 minutes) then set aside.
  6. In a large bowl, combine cornmeal, buttermilk, egg, jalapeño, corn, sugar, 1 teaspoon salt, cheddar cheese and the remaining oil – mix well.
  7. Remove the pan from the oven and carefully swirl the hot oil to cover the bottom and sides of the pan.
  8. Pour half of the cornmeal mixture into the pan over the hot oil.
  9. Next, spread the beef mixture over the mixture then top with the remaining cornmeal batter.
  10. Place in a 400º F oven and bake for 45 minutes.
  11. Cut into wedges and serve.
  • Friendship Buttermilk $1.79 = 40¢ (Publix coupon + blinkie)
  • Publix Ground Beef, USDA Inspected, $4.49/lb
  • Publix Cornmeal – $1.39
  • Onion – $1
  • Jalapeño – 50¢
  • Green Giant Frozen Corn, BOGO $1.99 – $2.13 = 99¢
  • Kraft Chunk Cheese, 7 or 8 oz, BOGO $3.99 (already purchased)

Total = $8.77

You will have extra groceries to use on future meals – Extra cornmeal, buttermilk and cheese!