Looking for a mexican cornbread recipe?

i'm trying to find one online and none of them seem to be right. it has ground beef, onions, corn and maybe salsa or taco seasoning. then i think it's a layer of cheese and then the cornbread on top. i would like a real recipe before i try experimenting.Looking for a mexican cornbread recipe?
TEXAS CORNBREAD TACO CASSEROLE





1 c. milk


2 pkgs. instant cornbread mix


1 pkg. taco seasoning


1 lb. hamburger meat


1 can cream corn


2 c. shredded Cheddar cheese





Preheat oven at 400 degrees. Brown hamburger; add taco seasoning according to directions. Mix cornbread (use jalapeno, if desired). Add 1 cup of milk and can of cream corn. Pour 1/2 of cornbread mixture in deep iron skillet or casserole dish; layer on hamburger and 1 cup of Cheddar cheese. Pour remaining cornbread mixture on top. Sprinkle remaining cup of Cheddar cheese on top. Bake at 400 degrees for about 30 minutes or until done.Looking for a mexican cornbread recipe?
sounds like a tamale casserole





Tamale Casserole





1 md Onion; chopped


1 lb Lean Ground Beef


2 tb Vegetable Oil


1 cn (16-oz.) Stewed Tomatoes


1 cn (17-oz.) Whole Kernel Corn;


-undrained


1 c Sour Cream


1 c Cornmeal


1 cn (14-oz.) small pitted Ripe


-Olives; drained


2 ts Salt


1 tb Chili Powder


1/2 ts Cumin


1 Jar; (8-oz.) Salsa,


-temperature of your choice


1 cn (15-oz.) Kidney Beans


1/2 tb Chicken Bouillon Powder


2 c Monterey Jack or Pepper Jack


-Cheese





Instructions:


Pre-heat the oven to 350-F degrees and prepare a Dutch oven or large


casserole dish for baking.





Lightly brown onion and beef in warmed vegetable oil in a heavy skillet


over medium to medium- high heat. Place the browned mixture in a Dutch oven


or large casserole dish.





Add the stewed tomatoes, corn, sour cream, cornmeal, ripe olives, salt,


chili powder, cumin, salsa, kidney beans, and chicken bouillon.





Thoroughly combine all the ingredients with the beef and onion mixture.





Sprinkle the cheese over the top and cover. Bake in the oven for 20 to 30


minutes, until cheese is bubbling. Serve warm with plain tortillas, if


desired.
This is the only one I know that comes close





2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)


2 eggs


4 tablespoons melted butter


1 1/2 cups milk


1 cup frozen corn kernels


Extra-virgin olive oil or, vegetable oil, for drizzling


Topping:


2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan


1 pound ground beef


1 small onion, finely chopped


1 tablespoon chili powder


2 teaspoons ground cumin


2 teaspoons cayenne sauce


Salt


2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese


1/2 red bell pepper, chopped


1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained


2 scallions, chopped


2 small vine ripe tomatoes, seeded and diced


2 tablespoons drained sliced green olives (salad olives)


1 to 2 tablespoons chopped cilantro leaves, optional garnish


Mild to medium taco sauce to pass at table, 1 cup











Preheat oven to 400 degrees F.


Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.





Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.





Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.