Beefy Mexican Cornbread (Straight from Mama’s Cast Iron Skillet)
Beefy Mexican cornbread is the ultimate skillet meal—savory, cheesy, just a little spicy, and packed with flavor in every bite. It’s a Southern staple and a family favorite around here, especially when baked in a trusty cast iron skillet.
Now I don’t know what kind of magic happens when ground beef meets cornbread in a hot cast iron skillet—but I do know this recipe brings the whole kitchen to a standstill.
This here is my mama’s recipe. And like any good Southern recipe, it was scribbled on a notecard, butter-stained, and lived in her cast iron skillet for decades. Every time she made this Beefy Mexican Cornbread, you could smell it from the porch. It’s savory, a little spicy, cheesy, and baked golden brown with those crispy edges that only cast iron can deliver.
Perfect for potlucks, church suppers, or just Tuesday night when the family’s hungry and you want something hearty that hits every note.
Ingredients for Beefy Mexican Cornbread
- 1 tablespoon yellow cornmeal (to brown in the skillet first)
- 1 cup yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs, beaten
- 1 cup milk
- 1 can creamed corn
- ½ cup oil
- ½ pound ground beef, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 large onion, chopped
- 2 jalapeño peppers, chopped (optional for a kick!)
How to Make Beefy Mexican Cornbread
🔥 Step 1: Preheat & Prep
Heat your oven to 350°F. Place a well-seasoned cast iron skillet on the stove over medium heat and add 1 tablespoon of yellow cornmeal. Let it brown slightly—it adds that signature crunchy crust.
🥣 Step 2: Mix the Cornbread Batter
In a mixing bowl, stir together:
- 1 cup yellow cornmeal
- Salt, baking soda
- Beaten eggs, milk, creamed corn, and oil
Give it a good stir until everything’s smooth and combined.
🍳 Step 3: Brown the Beef
Cook your ground beef in a skillet until fully browned. Drain off any excess grease.
🧀 Step 4: Layer It Up
Pour half the cornbread batter into your hot greased skillet. Layer with:
- Cooked ground beef
- Chopped onion
- Jalapeños (if using)
- Shredded cheese
Then pour the remaining cornbread batter on top to cover it all.
⏲ Step 5: Bake
Slide the skillet into the oven and bake for 50–55 minutes, or until the top is golden brown and a toothpick comes out clean in the center.
Let it cool slightly before slicing—this helps it set up perfectly.
Tips & Variations
- Make it spicier: Swap jalapeños for diced green chiles or hot sauce in the batter.
- Double it: Feeding a crowd? Double the recipe and use a larger cast iron pan or bake in a 9×13 dish.
- Cheese matters: Use sharp cheddar for bold flavor or mix in some pepper jack.
- Add beans: For a Tex-Mex twist, toss in some drained black beans with the beef layer.
- Storage: Leftovers reheat beautifully in the oven or air fryer.
Let’s Wrap It Up
This beefy Mexican cornbread is one of those “made with love” kind of meals. It’s rustic, rich, and feels like something your grandma would serve with a wink and a napkin in hand.
So tell me—do you make your beefy Mexican cornbread spicy, cheesy, or extra meaty? Or do you serve it with chili or salsa on the side like we do? Drop your version in the comments below, and don’t forget to share if you’ve got your own cast iron heirloom like mine! You might also love our Southern skillet chili for more one-pan dinner ideas.
Beefy Mexican Cornbread
Ingredients
- - 1 tbsp yellow cornmeal for skillet
- - 1 cup yellow cornmeal
- - 1/2 tsp salt
- - 1/2 tsp baking soda
- - 2 eggs beaten
- - 1 cup milk
- - 1 can creamed corn
- - 1/2 cup oil
- - 1/2 lb ground beef browned
- - 2 cups shredded cheddar cheese
- - 1 large onion chopped
- - 2 jalapeño peppers chopped (optional)
Instructions
- Preheat oven to 350°F.
- Brown 1 tbsp cornmeal in greased skillet on stove.
- Stir together cornmeal, salt, baking soda, eggs, milk, creamed corn, and oil.
- Layer half the batter into skillet. Add beef, onion, jalapeños, and cheese.
- Top with remaining batter.
- Bake 50–55 minutes until golden and firm.
Notes
- Cornmeal crust adds extra texture.
- Let rest 10 minutes before slicing.
