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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 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! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Mexican Cornbread
Ingredients
For the Filling:
For the Cornbread:
Instructions
Recommended Products
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
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
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!