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:

1. Brown ground beef and drain any excess grease. Combine with seasonings, chopped onion and shredded cheddar cheese. 
2. 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.
3. Grease an iron skillet, add half of cornbread mixture.
4. Top with ground beef, cheese and onion.
5. Then top with remaining cornbread mixture. 
6. 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!

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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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Yield: 8 Servings

Mexican Cornbread

Print

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!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

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

1. Preheat oven to 350°.
2. Place a 12 inch cast iron skillet in the oven to get hot. 
3. Brown ground beef in a skillet and drain any excess grease. 
4. Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. Set aside.
5. In a large bowl, add cornmeal, flour, soda and salt. Whisk to combine. 
6. Add eggs, creamed corn, milk, bacon grease and jalapeños, mixing to combine. 
7. Carefully remove skillet from oven and grease well with bacon drippings or oil. 
8. Pour half of cornbread mixture into bottom of the skillet. 
9. Top with ground beef and cheese mixture, spreading evenly. 
10. Top with remainder of cornbread mixture. 
11. Bake for 45-50 minutes or until well browned. 
12. Slice and serve. 

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 502 Total Fat: 23g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 135mg Sodium: 951mg Carbohydrates: 41g Fiber: 3g Sugar: 3g Protein: 32g

Nutritional information is estimated and may not be accurate.

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