It’s “Yum-Yum Friday” again on The Midnight Goose, and you all know what that means. Yup–we’re all about to get heftier on a tasty lil’ treat!
Let me start this blog post off by saying–we Americans love creating dishes that have some ground meat, tomatoes, corn, beans…etc…in them, and calling it “Mexican” whatever. But the recipes really have no roots in Mexican or Latin American cooking. Having said that, we all know that everyone has a recipe for “Mexican” Cornbread. And today on The Midnight Goose, we’re going to learn how to make mine. It’s super simple, super cheap, and anyone will eat it. And if they’re too picky to eat this, cut the shitbird out of your life. They’re obviously too high maintenance to keep around and they’re probably part of the reason you’ve been feeling exhausted lately.
So…let’s get started.
2 boxes of Jiffy Cornbread
2/3 cup milk
1-2 lbs ground beef
1 cup chopped onions
2 – 10 oz cans Rotel
2 packages of Taco Seasoning
16 oz bag of shredded cheese
1 cup frozen corn
As you can see, I use Lactaid (I’m moderately lactose intolerant, so why test fate?), Old El Paso Taco Seasoning, Kraft Shredded Mexican Cheddar Jack–and busted ass, cheap frozen corn. But you do you and pick the brands you like best.
PREHEAT YOUR OVEN TO 400 DEGREES!!
First, let’s start by getting the ground beef browning over medium high heat–on my electric stove, that’s a 6-7 out of 10. I had bought a 3 lb “log” of ground beef at the store and used half for one recipe and the other half for this one, so I used roughly 1.5 lbs in this recipe. But up to 2 lbs is perfectly good, too.
By the way, I loooove this Rachel Ray Skillet! It’s been so good to me for nearly a decade!
While the meat is starting to brown, start mixing the cornbread up. Dump the Jiffy Cornbread mix into a LARGE bowl (trust me, you’ll need a very large mixing bowl), and add your eggs and milk, whisking until there are no lumps. Set aside.
Getting back to the meat–once it’s halfway cooked, add your onions.
Continue cooking the meat over med-high heat until the meat is cooked through and the onions are softened. This will probably take another five or so minutes.
Next, turn the heat to med-low and add your two packages of Taco Seasoning. Stir to combine.
The next step is to add your Rotel.
Just a side note: if you want your cornbread to be more dry and stick together like cake, or, well, cornbread, drain your Rotel and meat VERY well. Or use just one can of Rotel drained well instead of two with the juice. However, if you like a Mexican Cornbread that is moister and you don’t mind if it falls apart a bit, don’t bother draining the Rotel. I like moist and super flavorful, so I didn’t drain anything and I used both cans of Rotel.
Stir the Rotel into the meat mixture and then add your corn.
Stir the corn in to incorporate and coat everything in Taco Seasoning and Rotel.
Look at the beautiful color of that corn coated in all the good-good flavors!
At this point, let the mixture heat through just until the corn is no longer frozen. Remove from the heat and allow to set for a few minutes.
Next, remember the cornbread mix in the LARGE bowl I warned you about? Well, pour your meat mixture into the cornbread mixture. Aren’t you glad you listened to me about using a LARGE bowl???
Stir to combine, and then add the cheese to the top of the cornbread/meat mixture.
You got it–stir again! Stir until all of the cheese is evenly distributed.
Next, spray a 9×13 cake pan with nonstick spray. Mmmmmm, butter flavor. And then pour your cornbread/meat/cheese mixture into the pan, spreading evening with your cooking implement of choice.
Already looks delicious, right?
Place your Mexican Cornbread pan into the oven that I told you to preheat to 400 degrees (you listened, right?) and bake for 25-35 minutes until a knife inserted in the middle comes out clean or with very small crumbs.
A side note on baking times–if you used both cans of Rotel and the juice, you’ll have to bake longer–closer to 30-35 minutes. If you drained everything thoroughly and used less Rotel, baking time will be around 25 minutes. Basically, start checking your Mexican Cornbread at the 25 minute mark to make sure you don’t overcook it. Mine took 35 minutes.
But doesn’t it look wonderful??? Yum!
The only thing left to do is to immediately serve up squares of the cornbread, served with your favorite veggie side dish. But I don’t judge–if you choose beans and rice or chips and salsa, that’s fine, too. Maybe you run marathons and need to carb-load. I get it. *wink* *wink* No matter if you choose a healthy side, a carb-loaded side, or no side at all, this is a hearty, delicious dish that will satisfy everyone.
Until next time…