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STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER

Jun 22, 2021
hi welcome back to our channel i'm krista and this is krista's kitchen and today for everyone we'll have some

stuffed

mexican

cornbread

now this is a very simple recipe to make it doesn't take long to get into it oven and go to the table but we had some Jiffy

cornbread

mix left over from Thanksgiving so we're going to make some

stuffed

Mexican cornbread and we'll just use all of that so we'll meet up with y'all on the stove and we'll show you how nice so we've got our oil heating up in the pan it's just a couple tablespoons of olive oil and we're going to throw in a medium yellow onion and a diced bell pepper. this in the pan is getting soft you can use whatever type of pepper you like while that's happening we're going to go ahead and make our cornbread mix so we're going to let this get soft and like I said we're using some jiffy cornbread mix or corn muffin mix and we're just going to follow the directions on the package we're going to use two packages yrs and I like to get this going as soon as I put all of this in the pot um for cook because then the cornbread will really soak up this milk everything will be nice and soft now you can also make cornbread from scratch it just saves you a step and cornbread from scratch isn't hard at all just a few extra ingredients a mix of salt and sugar and stuff so we've got our two boxes of cornbread and then we're going to pour in two thirds of a cup of milk and crack 2 eggs we just want to mix it until it's all together and let it set I said super easy It comes together really fast and only takes about 20 minutes to fully cook, so this could even be a

weeknight

meal you put on the table after work or after school, just make sure you take it off. alright big lumps so we're going to let it sit for a few minutes and just get nice and soggy together and soft and we'll give it another stir or two before we pour it into the pan and it starts to g to soften and you'll see, I like multitasking, the oven is also preheating to 400 that way, when we're done here we'll pour it into the pan and go right into the oven.
stuffed mexican cornbread quick weeknight dinner
I have a little piece of the end of the onion take it out ok we're going to open up our ground beef so so far we have in the pan one medium yellow onion one diced bell pepper any color of your choose this is what we had by hand so this is what's going on and then we're going to add a pound of ground beef now if you prefer ground pork you can also use ground pork here it's just going to depend on the fat level in your meat it's you may need to add a little more seasoning so we're going to pour in our pound of ground beef and cook now if you have the little mix and chops or something you think this would be a good time to use it too if you had used it Right off the bat, I would, but I don't like doing multiple dishes as much as I love cooking. to do the dishes we only have this on medium heat right now we're trying to break up these big chunks we're going to let it cook for a few minutes okay so our meat is almost done so we're going to add a bundle of taco seasoning mix we just want to mix this all up now it will bring some of those juices together also if you are using the taco seasoning packet it really draws those juices together and it tastes nice now that we have it pretty evenly mixed in a little period we're going to add a can of rotel original or mild and I don't drain my rotel I use the juice to add more flavor so I'm going to rotate keep this to a minimum and keep it.
stuffed mexican cornbread quick weeknight dinner

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stuffed mexican cornbread quick weeknight dinner...

I'm going to add a whole can of rochelle now, if you don't like spice this is not spicy for me, but if you really don't like spice you can add just a little. diced tomatoes instead of the rotel and that will reduce the heat a bit now if you're making tomatoes instead of rotel just make sure you use your little diced tomatoes so you don't have those big chunks next we're going to add about the half a can whole kernel corn if you have creamed corn you can use that too you just won't have the big the big chunks of corn and about a half can black beans drained and rinsed I tend to use a little more than half out of a can just because I like them so much and I mix them all this is going back into one of those pot dishes it goes into another pan I guess we could say a skillet dish since it all comes together in a pan instead of a cake, so we've got it mixed up now just to add a little bit of nutrients you can skip this step if you like but I've got some spinach in the fridge so I'm going to add some spinach and let it cook down we're not going s to really taste it, but it will add some extra nutrients. dish since there's not much of it um this isn't necessarily the healthiest dish to have and take some of these stalks off of that this is just some baby spinach that I'm going to add and let it cook for a few minutes oh okay you see our spinach wilted and we had three or four huge handfuls to fill up and that was down to almost nothing but it packs a little more nutrients for us and that's what I'm trying to do.
stuffed mexican cornbread quick weeknight dinner
I know it's not the healthiest food but I'm trying to add nutrients where I can so I'm going to turn this off now we had our cornbread that we had already set aside we're going to go ahead and take it out now we're going to slide this so stop cooking but we have our cornbread it has been getting soft to real cornbread i am going to add a cup of cheese now you can use any type of cheese you like pepper jack cheese is really good at this but now i have the style

mexican

and we have some mild cheddar if it was just me and michael eating the cornbread then we would do pepper jack but to cut down on the spices for the kid if I'm going to pour it straight up and add just a layer of cheese flavor, now i'm going to pull the pan so let's plan and this is just a pampered chef stoneware pan you can use just a regular 9x13 skillet or you can even use a cast iron skillet they work great and alright just remember to preheat your cast iron in the oven it's just going to baste it liberally because cornbread likes to stick especially with cheese we're going to pour about half of our cornbread mixture on the bottom of this and spread it out .
stuffed mexican cornbread quick weeknight dinner
I forgot I doubled the recipe but I didn't double the cornbread so we'll have to make another double batch. Okay, I have enough cornbread. use so we're going to pour the two full boxes in the bottom of this and put our meat mixture right on top and we're going to let our next batch of cornbread go to the top layer and throw it right next to it and this just it literally spoons on top of the juices and all that by now ideally we would have made all four boxes of our cornbread mix up ahead of time and let sit but it will work just the same.
We're going to let it sit for just a second, but I'm going to add a cup of cheese to this mixture. Also now if you don't need this large size you can always cut it in half which is what we normally do but again I was trying to make a large portion we are going to need the extra for extra kids but you can use a small pan 8x8's and a half portion will work as well so we've got about a cup of cheese that we just poured in we're just going to pour this directly over the top of our mix and just spread it out now I love cheese so for of course i also sprinkle even more on top and like i said i just use regular cheddar today but if you like a little bit of spice or that tartness i love to put pepper jack on this and there we go let's put it on the oven at 400 for about 15-20 minutes we'll check on it along the way to make sure it's cooking but these are very thin layers of cornbread so it won't take very long to cook but or we'll see them back in about 15-20 minutes so our stuffed cornbread is out of the oven now it took about 25 minutes total for this and I actually walked away and forgot so it turned a little brown on top, that's fine, but very, very cornbread, you see, we've got our meat, our spinach, tomatoes, black beans, and our corn, all with them. a little sour cream but I'm going to give it a try and see how it turned out this time so you get that sweetness all the way with our crispy layers, the softness and it all works really well together, a

quick

meal to make so easy. very hardy, can see large serving sizes, so will do a lot for not a lot.
This meal will probably cost if I'm overestimating 20 but maybe 15 10 15. give it a try and let me know what you think thank you all for joining us and see you next time bye

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