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Mexican Cornbread recipe filled with ground beef, cheddar cheese, onion and jalapeños. This is my grandma’s signature dish and a tried and true family favorite. An easy dinner for any night of the week!
Mexican Cornbread
Mexican Cornbread is the perfect weeknight dinner and a delicious ground beef recipe. Amazing comfort food that is a family favorite and perfect for company. Made with pantry staples, no box mix needed!
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How to Make Mexican Cornbread:
- Brown ground beef and drain any excess grease. Combine with seasonings, chopped onion and shredded cheddar cheese.
- In a mixing bowl, combine cornmeal, all purpose flour, baking soda, and salt. Add milk, eggs, creamed corn, bacon grease and chopped jalapeños. Mix well.
- Grease an iron skillet, add half of cornbread mixture.
- Top with ground beef, cheese and onion.
- Then top with remaining cornbread mixture.
- Bake for 45-50 minutes at 350°.
Recipe Variations:
Cheese: I used medium cheddar. Colby-Jack, Monterey Jack or Pepper Jack would all be great.
Peppers: I used fresh jalapeños, canned will work fine too. If you aren’t a fan of spicy foods, you can cut down on the jalapeños or leave them out.
My husband and I were discussing dishes that our grandma’s made when we were growing up and it got me to thinking about Mexican Cornbread.
When I was growing up my grandma always made Mexican Cornbread when we went to her house for dinner. I think I spent the entire trip from our house to her house praying that she also made a box of mac and cheese because I did not like Mexican Cornbread. Guess who was the pickiest brat on the planet?
What was wrong with me? I love cornbread, I love all things Mexican food. Actually I thought the jalapeños were bell peppers all this time and I’m pretty sure that I just had my mind made up that I didn’t like it.
A few weeks ago, I gave my grandma a call and asked her for the recipe and if it was alright if I shared it here. She said she thought she got it from a friend in California, before my grandpa retired from the Air Force. It’s been her go-to dinner recipe as long as I can remember.
I’ve outgrown most of my pickiness and now love Mexican Cornbread. It was a big hit with my family, well all except my picky eater, but I am sure it will grow on him just like it did me.
Delicious Dishes to Complete Your Meal:
My grandma always served a green salad and on occasion mac and cheese just for me! My Mexican Street Corn Pasta Salad would be a great side or a Pineapple Cucumber Salad for something light.
More Mexican Dishes to Try:
Zesty Taco Pasta Bake is made with salsa verde and a great casserole for any night of the week. Brisket Tacos are my absolute favorite and the best idea for leftover smoked brisket! Grilled Chicken Tostadas are super quick and easy or Cheesy Ground Beef Taquitos are great for game day.
Great Drinks to Pair with Mexican Dishes:
I love fruit punch and my Easy Party Punch is perfect for the whole family. Of course a batch Pineapple Margaritas or a Pineapple Paloma would be great cocktails to finish out your Mexican feast.
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Mexican Cornbread
Mexican Cornbread recipe filled with ground beef, cheddar cheese, onion and jalapeños. This is my grandma's signature dish and a tried and true family favorite. An easy dinner for any night of the week!
Ingredients
For the Filling:
- 1 pound lean ground beef
- 1 large onion, diced
- 8 oz cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
For the Cornbread:
- 1 1/4 cups cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 eggs
- 1 can 14.75 ounce creamed corn
- 1 cup milk
- 1/4 cup bacon drippings or vegetable oil plus more for greasing the skillet
- 3 jalapeño peppers
Instructions
- Preheat oven to 350°.
- Place a 12 inch cast iron skillet in the oven to get hot.
- Brown ground beef in a skillet and drain any excess grease.
- Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. Set aside.
- In a large bowl, add cornmeal, flour, soda and salt. Whisk to combine.
- Add eggs, creamed corn, milk, bacon grease and jalapeños, mixing to combine.
- Carefully remove skillet from oven and grease well with bacon drippings or oil.
- Pour half of cornbread mixture into bottom of the skillet.
- Top with ground beef and cheese mixture, spreading evenly.
- Top with remainder of cornbread mixture.
- Bake for 45-50 minutes or until well browned.
- Slice and serve.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 502Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 135mgSodium: 951mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 32g
Ed says
I’m from SEast Texas, over 72 years old, and I have never seen or heard of anyone making Mexican cornbread this way. Cream corn, whole kernel corn drained, jalapeño pepper, a little pimento for color but nothing like you fixed up here. Mexican’s like good sausage with some heat btw.
Milisa says
Hi Ed,
I was just thinking this would be good with sausage! I’ve never known anyone else to make this besides my grandma. It’s really delicious, I hope you give it a try.
~Milisa
Keena says
Im from southeast texas and this is the way we have eaten and cooked mexican cornbread since we were kids and im 43 yrs old
Sandy Newsom says
I’m from Southeast Texas also! We’ve been eating this Mexican Cornbread recipe since I was very small. It’s delicious!
Dolores Vinson says
This is a wonderful meal pair with salad and my homemade ranch dressing, but as many times as I have made this I never thought to put it together like you,very good Missy.
Mrs. Pamplin says
This sounds a lot like the recipe my Momma fixed us growing up and that was vintage, too! I’m glad to see this because it will be gracing the table tonight! Thank you.
Milisa says
Mrs. Pamplin,
You have made my day!
~Milisa
Annette says
I make this sometimes without the ground beef and serve it with a pot of pinto beans.
Milisa says
Hi Annette,
That sounds so good! Thanks for stopping by.
~Milisa
wilhelmina says
This stuff is so good! My family loves is always happy to see Mexican Cornbread on the menu board!
David Tillman says
Your recipe Is about the most frustrating recipe I’ve ever read. You mentioned beef you don’t say how much. Is it a pound of beef, maybe 2? You don’t say how much onions how much anything. At least I can’t find them. Those are obviously essential in a recipe and they’re not included at least I cannot find them. A big waste of my time….
Milisa says
Hi David,
The recipe card with ingredients and instructions are at the very bottom of the post. The link to the printable card is here:
https://www.missinthekitchen.com/wp-json/mv-create/v1/creations/642/print I hope that helps.
~ Milisa
Kelly Wilson says
If i’m using self rising cornmeal mix how much would i use?
Milisa says
Hi Kelly,
I had to google cornmeal mix, so I haven’t actually tried this recipe with it. I’m thinking you can use 2 1/4 cups of the cornmeal mix in place of the cornmeal and flour and skip the baking powder and salt since you are using self-rising mix. I hope this helps.
~ Milisa
Sandy Newsom says
I’m from Southeast Texas, this is my Momma’s exact recipe! Always so good! She also served with a lettuce tomato and cucumber salad!
Milisa says
Hi Sandy,
That’s amazing and my grandma always served it with the same salad! Thanks for stopping by.
~ Milisa