Mom’s Mexican Cornbread: The National Cornbread Cook-Off

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Mexican Cornbread

It’s time to warm your skillet, pull out your recipes, and put your thinking cap on!  The National Cornbread Cook-Off is in full swing and accepting entries!  The folks at Martha White® are looking for amazing home cooks to submit an original main dish recipe prepared with at least one package of Martha White Cornbread Mix and cooked in Lodge® Cast Iron cookware. Ten finalists will be selected to compete during the National Cornbread Festival® on April 26, 2014 in South Pittsburg, Tennessee.  And guess who’s going to be a judge at that National Cornbread Festival??  Why yours truly, of course!!  I’ll be there with some of my other favorite people like Christy from Southern Plate and Brandie from The Country Cook.

Along with the coveted cast iron skillet crown, the Cook-Off champion will receive a $5,000 cash prize and a 30-inch stainless steel gas range (a $3,250 value) from FiveStar® Professional Cooking Equipment, a division of Brown Stove Works, Inc., and special gifts from Martha White and Lodge® Cast Iron.  The second prize winner will receive $1,500 and the third prize winner will receive $1,000. The remaining seven finalists will walk away with $150 and all finalists will receive a $500 travel reimbursement and a gift basket courtesy of Martha White and Lodge® Cast Iron.  For complete details, Official Rules and to complete the entry form for the contest, visit MarthaWhite.com.

The folks at Martha White and Lodge Cast Iron are giving away a cast iron cornstick pan and 3 packages of delicious cornbread mixes to celebrate!  See the entry box below for details!Cornbread2014a Rafflecopter giveaway
I’m celebrating by sharing one of my most favorite cornbread recipes… My Mom’s Mexican Cornbread.  With the ground beef and veggies, it’s a great meal all by itself, but it complements other dishes so well.  The recipe calls for sliced jalapenos, but if heat isn’t your thing, you can always leave those out.  Mom always did that when I was a kid and the cornbread is just as delicious!

But I’m not the only one celebrating!  Check out all these amazing recipes from some of the best bloggers in the country in this year’s Martha White Cornbread Virtual Potluck!

Add a Pinch: Tomato Basil Soup with Cornbread Croutons
Melissa’s Southern Style Kitchen: Cornbread and Sausage Quiche
Mississippi Kitchen: Cheeseburger Stuffed Cornbread
Mommy’s Kitchen: Chili Cornbread Skillet
Southern Bite: Mom’s Mexican Cornbread

Southern Plate: Red Beans and Cornbread
Sugar & Spice by Celeste: Buffalo Chicken Cornbread with Blue Cheese Salad
Syrup & Biscuits: Peachy BBQ Chicken and Cornbread Skillet
The Country Cook: White Chicken Chili with Cornbread Dumplings
Southern Pantry: Monte Cristo Cornbread Skillet

Mexican Cornbread 2

Mom’s Mexican Cornbread
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ pound ground beef
  • 3 tablespoons vegetable oil
  • 1 cup self-rising cornmeal
  • 1 cup buttermilk
  • 1 (14.75-ounce) can cream style corn
  • 2 eggs well beaten
  • 1 large onion, chopped
  • 1 (4-ounce) can sliced jalapenos, drained (optional)
  • 1 cup shredded cheddar cheese
Instructions
  1. Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°.
  2. While the oven and skillet preheat, brown the ground beef then drain the grease away.
  3. In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
  4. Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.

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Comments

  1. Gotta try this one as it looks delicious.

  2. Stacey,
    Your mama knows how to cook cornbread! I haven’t had this in years and used to make it frequently. It’s getting back in the rotation, for sure. Your version looks mighty fine!

  3. I love your Mom’s recipe! I will be trying this soon :)

  4. You know, I don’t think I’ve ever had a cornbread where the meat was in the cornbread. I am dying over this recipe!! Momma knows her stuff! I can’t wait to try this. :)

  5. Doris Henson says:

    YUMMY looking…love a good Mexican cornbread but have never made one with beef in it…will have to try this recipe out. :)

  6. Stacey, Nobody cooks like Momma and I love your Momma’s cornbread! Delicious!

  7. Can’t wait to make the great cornbread in this cold weather!

  8. Looks so good.

  9. I almost made the same recipe Stacey. I had narrowed my choices down to 2 recipes and mom makes a meaty cornbread skillet and they are very similar. I goes to prove that mom’s know best.

  10. I *super* love Mexican corn bread. Great job!

  11. We are hoping to attend the Cornbread Festival this year! How exciting that you, Christy and Brandie will be judges…3 of my favorite bloggers!!

  12. Carmen Dimandal says:

    love your recipes, and they look so good.

  13. Linda Dupuis says:

    If I don’t have a cast iron skillet. ….what size pan should I use?

  14. Teresa C. says:

    Yum. Looking forward to trying this.

  15. I may try this with pork sausage instead of ground beef.

  16. What would you recommend serving this with? Or is it a dish in itself?

  17. I made this cornbread last night, and it was amazing. I never knew that cornbread could be life changing, but this is. The only change I made from your recipe was that I cooked the onions with the groundbeef so they were super tender. Can’t wait to have it again!

  18. Bonnie says:

    Stacey,
    I have a lot of cornmeal here at home but it’s not self-rising. I don’t want to buy a bag of self-rising so is their a formula to make your own?

    Thanks!

    • This substitution from Paula Deen’s website should help:
      Corn Meal Mix
      Having trouble finding corn meal mix in your grocery store? You can make your own by combining 1 cup corn meal, 1 cup all-purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

  19. My 85 (almost!) yr. old Mother in Law lives with us now. She was always the “one” we went to for her fabulous Mexican Cornbread. Unfortunately, she can no longer remember how she made it, but she has said so many times how she wishes she could have some just one more time. Thanks to you, tonight she will!! I read her your recipe and her eyes actually lit up as she asked, “are you going to bake us a pone?” (A pone is something old southern women called their cornbread for as long as I can remember though I have no idea why) … anyway, thanks to you we’re gonna have us a pone tonight! We’ll let you know how it turns out. :)

  20. Onetalldave says:

    I have never added ground beef to Mexican cornbread til now.
    I am glad I did! This recipe is delicious…..

  21. Wondering how this would be with either Linguisa or chorizo. Ever tried that?

  22. Kathryn Chamberlain says:

    Hi Stacey, Just wondering… Is the baking temperature of 350, that it shows here In the recipe correct? My first batch was way under done, even after baking for 20 extra minutes over the original 50. The next batch I baked @ 450 for 40 to 45 minutes, and it was perfect! Absolutely excellent! Took it to work for our pot luck and everyone loved it! Going to make it again this weekend for my family! Thank you for the wonderful recipe! ☺

    • Hi Kathryn! Oven can vary widely. The baking time and temp are the way that my mom and I have been making it for years. Sorry your first batch didn’t turn out well, but I’m glad you found the right setting to get it perfect!

  23. Can’t wait to make this recipe, looks so good.

  24. Looks good. going to try this for lunch.

  25. Love Mexican cornbread.

  26. looks wonderful

  27. JENNIFER says:

    Hi Stacey,
    Can I use regular can corn or mexicorn (green giant canned corn with red peppers and chilis) for this cornbread recipe? I don’t like cream corn as it is too sweet. I can’t wait to make it. It looks like a meal in itself. All you would need is salad or green veggie. Always love your recipes.
    Jennifer

  28. Maureen Marino says:

    Love sweet cornbread!

  29. OOH thia looks good!

  30. Jackie Hammond says:

    Love cornbread with chili so this sounds very good.

  31. This sounds good, have never had it tho….would love to win the skillet tho….

  32. kenneth F says:

    I’ll be making your moms cornbread in the next day or two. I’m going to be making a pot of ham and beans.
    I missed out on the giveaway. I would so much like to go to the cornbread festival, but i can’t get away from work to make the trip.
    Keep us posted of the great fun you embark on.

    Kenneth F

  33. Charlotte Alley says:

    What a meal this would make with a pot of pinto beans.

  34. Donna Dempsey says:

    I would love to win this. But if I don’t good luck and congrats to the one who does.

  35. Hi just found your site via Southern Plate by Christy Jordan she suggested this recipe on her site. It looks like a keeper, can’t wait to try it. While I’m here I am going to look around.

  36. Elizabeth A says:

    Stacey thank you for bringing this Mexican cornbread recipe, it looks so good , I will be making it as soon as i get selfrising flour. Thanks for all of the recipes you send us.I love your post. God bles.

  37. I made this and it was delicious. Since we didn’t eat it all at once, the next day, I sliced it up and fried it all nice and crispy for breakfast. This one is a keeper! thank you for this recipe.

  38. Winnie Mom says:

    love Mexican cornbread! Although I’ve never had meat in it I can imagine it adding another layer of flavor. Could easily use sausage. I don’t care for the cream corn in my cornbread but I substitute a good helping of Mexican Creama or sour cream. Keeps the cornbread from being too sweet. When I don’t have fresh onions to put in I will use dried onion flakes. Instead of using the jalapeno slices I use the already diced jalapenos. I’m going to make soon with the meat–can’t wait!!

Trackbacks

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  2. […] Mom’s Mexican Cornbread from Southern Bite […]

  3. […] Southern Bite is sharing Mom’s Mexican Cornbread […]

  4. […] Mississippi Kitchen: Cheeseburger Stuffed Cornbread Mommy’s Kitchen: Chili Cornbread Skillet Southern Bite: Mom’s Mexican Cornbread Southern Plate: Red Beans and Cornbread Sugar & Spice by Celeste: Buffalo Chicken Cornbread […]

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