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!
Servings: 8 Servings
Calories: 502kcal
Equipment
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.
Video
Nutrition
Serving: 1g | Calories: 502kcal | Carbohydrates: 41g | Protein: 32g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 951mg | Fiber: 3g | Sugar: 3g