Fiesta Cornbread Pie

September 29, 2016

A festive casserole layered with seasoned ground beef, tomatoes, bell peppers, cheese and San Antonio River Mill Brand Jalapeño Cornbread. Served with a tossed green salad. *Recipe available in our store.

  • Prep: 5 mins
  • Cook: 40 mins
  • Yields: 12 servings


2 1/4 cups San Antonio River Mill Brand® Jalapeno Cornbread Mix

2 1/2 lbs lean ground beef

1 cup whole kernel corn, drained, reserve liquid

1 cup diced red bell pepper

1 cup diced green bell peppers

1/4 cup onion, chopped

1/2 cup liquid from canned corn

1 lb processed cheese spread

1 tbsp chili powder

3 eggs, large, beaten

2 tbsp milk

3 tomatoes, diced


1Preheat oven to 350˚F. Oil a 9x13" baking pan.

2Brown ground beef with onion in a skillet; drain. Stir in cheese spread; warming gently over low heat, stirring constantly until cheese melts. Stir in chili powder; set aside.

3Blend Cornbread Mix,eggs and milk in a bowl. Stir in corn and 1/2 cup reserved liquid, mix until well blended. Spread evenly into prepared pan.

4Bake 10 to 15 minutes; remove from oven (cornbread will not be fully cooked at this point).

5Sprinkle green and red peppers, and tomatoes over partially baked cornbread. Spread meat mixture over vegetables. Cover with foil.

6Resume baking for an additional 20 to 25 minutes.

7Garnish with grated cheddar cheese and a dollop of sour cream, topped with sliced bell peppers, black olives and/or green olives. Serve with jalpeño pepper slices on the side.


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