For as long as I can remember, Mom has made this super delicious Mexican Cornbread. It combines the flavor of classic cornbread with ground beef, onions, cheese, corn, peppers, and more! It’s just packed with great flavor.
Mom often served this deliciousness with things like vegetable soup or chili, but also served it as a meal all by itself.
The recipe calls for jalapeños, but you’re welcome to leave them out if that’s not your thing. I use the pickled jalapeños which adds a great tang without be super hot.
Be sure to check out some more amazing cornbread recipes from some of the best bloggers in the country in this 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
Mom’s Mexican Cornbread
- 1/2 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
- 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°F.
- While the oven and skillet preheat, brown the ground beef then drain the grease away.
- In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
- 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.