Beefy Mexican Cornbread
This beefy Mexican cornbread is a savory Southern classic baked in a cast iron skillet. With layers of seasoned ground beef, sweet creamed corn, melted cheese, and a hint of jalapeño, it’s the perfect comfort dish for any night of the week.
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
- Use sharp cheddar for a rich flavor.
- Cornmeal crust adds extra texture.
- Let rest 10 minutes before slicing.
- Cornmeal crust adds extra texture.
- Let rest 10 minutes before slicing.