Loaded Mexican Cornbread #mexicancornbread

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers reduce heat for milder flavor, while canned chilies are often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a budget-friendly alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free, while water is a cost-effective substitute.

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Introduce the dish: Loaded Mexican Cornbread.

List ingredients: ground beef, Jiffy cornbread mix, eggs, milk, cream-style corn, whole kernel corn, black olives, Rotel tomatoes, black beans, jalapeños, cheese, onions, and taco seasoning.

Brown 2 lbs of ground beef in a pan and drain excess fat.

Chop red bell pepper, green bell pepper, and onion, then sauté in the same pan for about 10 minutes with garlic powder, onion powder, Slap Your Mama seasoning, Mrs. Dash garlic and herb seasoning, and pepper.

Add the browned ground beef back into the sautéed veggies and mix well.

Incorporate corn, black beans, Rotel tomatoes, cream-style corn, and black olives into the mixture, ensuring it is not runny.

Add 2 packets of taco seasoning and mix thoroughly, letting it simmer for about 5 minutes.

Prepare the cornbread mixture using 2 boxes of Jiffy mix, 2 cups of milk, 2 eggs, and 4 oz of chopped jalapeños, mixing until just combined.

Layer the beef mixture in a 9x13 lasagna pan, followed by 2 cups of cheese.

Spread the cornbread mixture evenly on top of the cheese layer.

Preheat the oven to 400°F and bake for 40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens