Mexican Cornbread with Beef

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Mexican Cornbread with Beef – A Cast Iron Classic That’s Bold, Beefy, and Irresistibly Southern

Introduction

This isn’t your average cornbread—it’s a full meal in a skillet. With savory ground beef, sweet corn, spicy jalapeños, and melty cheese folded into a golden, buttery cornbread base, this dish is a celebration of bold flavors and Southern comfort.

Perfect for potlucks, cozy dinners, or anytime you want something satisfying and soul-warming, this recipe brings together pantry staples and fresh ingredients in one glorious bake.

Ingredients

To serve 6–8 hungry folks, you’ll need:

  • 1 ½ cups whole grain yellow cornmeal (preferably medium grind)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt (or 1 tsp kosher salt)
  • 1 tbsp sugar
  • 8 tbsp (1 stick) butter, melted
  • 1 cup buttermilk
  • ¾ cup frozen corn, thawed
  • 2 large eggs
  • 1 lb lean ground beef
  • 1 jalapeño pepper, seeded and finely chopped
  • 4 green onions, thinly sliced
  • 4 oz sharp cheddar or Monterey Jack cheese, grated
  • 2 tbsp avocado oil (or other high-heat oil like peanut or canola)

Directions

1. Preheat the Skillet

  • Place a 10-inch cast iron skillet in a cold oven.
  • Set oven to 400°F and let the skillet heat up.

2. Cook the Beef

  • Season ground beef with salt and pepper.
  • Brown over medium heat until fully cooked.
  • Drain and set aside.

3. Mix the Dry Ingredients

  • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

4. Blend the Wet Ingredients

  • Melt butter and let cool slightly.
  • In a blender, combine buttermilk, corn, and eggs. Blend until smooth.

5. Combine Everything

  • Pour blended mixture and melted butter into dry ingredients.
  • Add ground beef, jalapeño, green onions, and cheese.
  • Fold gently until just combined—don’t overmix.

6. Bake It

  • Carefully remove hot skillet from oven.
  • Add oil and swirl to coat bottom and sides.
  • Pour in batter and smooth the top.
  • Bake for 25 minutes or until a toothpick comes out clean.
  • Let cool for 5 minutes before serving.

Optional Layered Version

Want a layered effect?

  • Pour half the batter into the hot skillet.
  • Add a layer of cooked ground beef.
  • Top with remaining batter and bake as directed—no stirring!

Tips & Tricks

  • Use medium-grind cornmeal for texture and flavor.
  • Don’t skip preheating the skillet—it gives you that crispy crust.
  • Add more heat with extra jalapeños or a pinch of cayenne.
  • Make it vegetarian by swapping beef for black beans or sautéed mushrooms.
  • Store leftovers in the fridge for up to 3 days—reheat in the oven or microwave.

Serving Ideas

  • Serve with sour cream, salsa, or guacamole on the side.
  • Pair with a simple green salad or coleslaw.
  • Add a bowl of chili or tomato soup for dipping.
  • Top with a fried egg for a brunch twist.

Variations

  • Tex-Mex Style: Add taco seasoning to the beef and mix in black beans.
  • Cheesy Upgrade: Use a Mexican cheese blend or pepper jack.
  • Sweet & Spicy: Add 1 tbsp honey and a dash of hot sauce to the batter.
  • Veggie Boost: Stir in chopped bell peppers or zucchini.

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat slices in the oven at 350°F for 10–15 minutes or microwave for 1–2 minutes.
  • Freeze tightly wrapped portions for up to 2 months.

Final Thoughts

This Mexican Cornbread with Beef is the kind of dish that makes people ask for seconds—and the recipe. It’s rustic, flavorful, and just the right amount of spicy. Whether you serve it as a main course or a side, it’s bound to be a hit.

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