Mom’s Mexican Cornbread is cheesy, delicious, and a skillet meal all by itself or a perfect side dish recipe. And, you control the spice level with optional jalapeños.
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 baked up in my favorite baking dish. You guessed it… the cast iron skillet! It’s a skillet cornbread jam-packed full of great flavor.
This Mexican cornbread recipe calls for jalapeño peppers, but you’re welcome to leave them out if that’s not your thing. I use the pickled jalapeños which add great tang without being super hot. For even more tang, you could substitute in pepper jack cheese, Monterey jack cheese, or a Mexican blend cheese for the cheddar cheese. It’s totally up to you! Just stir and blend up those ingredients, pour into a hot skillet, bake like a casserole, and enjoy!
Mom often served this deliciousness with things like vegetable soup or chili as a perfect side dish, but it could also be served as a meal all by itself.
How long can Mexican cornbread sit out?
While not all Mexican cornbread recipes feature meat, mine does! So, this particular cornbread can only sit out at room temperature for about 2 hours before it needs to be refrigerated in an airtight container or tightly wrapped with plastic wrap or aluminum foil. It can be kept in the fridge for up to 3 days. You can also freeze this cornbread and store it in the freezer for up to 3 months.
Can you substitute in Jiffy corn meal and buttermilk?
While you could use Jiffy cornbread mix and buttermilk for most cornbread recipes, I do not recommend using it for this particular Mexican cornbread recipe. Jiffy mix will make it sweet, and buttermilk can also affect the overall flavor.
Other Cornbread Recipes
If you are no stranger to Southern Bite, then you know I love cornbread and just about every single variation of it. If you enjoyed this easy Mexican cornbread recipe, then you will love these other recipes:
- Mama’s Cornbread – This is that tried-and-true southern, easy cornbread recipe everyone needs to have. This skillet cornbread isn’t sweet and features only 5 simple ingredients!
- Sweet Cornbread Muffins – This super simple and sweet cornbread recipe is one your whole family will love. Sweet like the good ol’ Jiffy Corn Muffin Mix, this recipe gives you a from-scratch copycat recipe for the Jiffy version for those days you forget to grab that little blue box.
- Pimento Cheese Cornbread – Love the flavor and tang of this Mexican cornbread recipe, try out this fun cornbread recipe. It doesn’t get much more southern than cornbread or pimento cheese, so why not combine the two?! I love how moist this recipe turns out!
- Creamed Corn Cornbread – You know it’s going to be good when “corn” is mentioned twice in the title! This Creamed Corn Cornbread recipe is the perfect comfort food that is super dense featuring delicious flavors and tons of texture. Enjoy!
How to Make Your Own Self-Rising Cornmeal
This recipe calls for self-rising cornmeal. Here are a few quick steps to create your own self-rising cornmeal at home:
For every 1 cup of self-rising cornmeal:
- Start with 1 cup of finely ground plain cornmeal in a bowl.
- Remove 1 tablespoon of the cornmeal and return it to the bag.
- To the bowl, add 1 tablespoon baking powder and 1/2 teaspoon salt.
- Mix together thoroughly.
Recipe Card
Mom’s Mexican Cornbread
Ingredients
- 1/2 pound ground beef
- 1 large onion, chopped
- 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 (4-ounce) can sliced jalapeños, drained (optional)
- 1 cup shredded cheddar cheese
Instructions
- 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 with the onions, 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 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. Slice and serve.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Jeff
Use chorizo sausage
Great tip! Thanks, Jeff!
Sandy Sanders
Easy to make, added Adobo and Cumin seasonings for a Mexican flavor.
That sounds delicious! I love the idea of adding Adobo and Cumin for that extra kick. Thanks for sharing your twist on the recipe!
Beth
Very good, going to add this recipe to family favorites
It looks absolutely perfect, Beth!
Janice Gowens
Stacey, out of curiousity, why do you use self-rising cornmeal? I don’t use self-rising anything, flour or cornmeal–my mother never did either (not sure they even had it back then. I’ve had this question in my mind for several years, so thought I would finally ask. I do really enjoy your recipes and this site. Thank you.
Gina Chavez
I don’t have a cast iron skillet, what else can I use?
An 9×9-inch baking dish should work.
I use self-rising flour for the convenience. It just saves you a few steps of adding the leavening. You can, of course, make you own.
Stella Burton
This is pure comfort food for me and my family.
For those like me who don’t enjoy jalapenos, sliced pepperoncini peppers are fantastic in this, with lots of flavor and no heat.
Great idea! So glad you enjoyed it!
Lorraine Seal
Good recipe! I added some Cajun seasoning and boiled crawfish.
Sounds great! Glad you enjoyed it!
ClaudeTaylor
This is the best! My mother also made this. Exactly the same as you 😀
Claude Taylor
I should add. We always ate it with butter beans
We sure love it at our house!
B. Green
I was told I should add that I drained the Rotel tomatoes and browned them with the meat. I also drain the cream style corn. Friends now call it the big boy Mexican cornbread. I have yet to make enough to please everyone. By making it as muffins I can be sure the servings are of reasonable size. It is a very versatile and tasty recipe. EZ also. I will be making more of your recipes for sure. So will my friends. Thanks again and God Bless.
This is wonderful! What a compliment! Love that you have your own name for it!
B. Green
Wow, this works great as a cornbread and prepared as muffins. I found using the hot Rotel tomatoes adds the punch some of us Texans enjoy. Thanks for sharing.
Lisa
Can Jiffy corn meal be used instead and also with buttermilk?
I don’t see why not. Enjoy!
Debi O
I made this last night & was sorely disappointed in the filling. I had to improvise on the cream of corn by draining yellow whole corn & putting it into a food processor with enough heavy cream to make 14 oz. & pulsed until it had the consistency I wanted. I will make this again but with a tamale pie filling as the cornbread won my vote.
Sorry to hear it didn’t live up to your expectations. What do you normally put in your tamale filling?
Nancy A
This was a big hit for us as well as with our friends.
I did not have creamed corn the first time I made it but the regular corn, drained work well.
So glad to hear y’all enjoyed it!
Lisa
Do you use self rising cornmeal or cornmeal mix?
For this recipe I use self-rising cornmeal.
Sheila
Hi, so is it Self-Rising Cornmeal or Plain Cornmeal ? And can I use Mexican Corn instead of Cream Style? Thank you
The recipe calls for self-rising cornmeal. Yes, you can swap the cream style for Mexican corn, but the taste and texture will be quite different as the cream style corn is a bit different that the whole kernel corn in the Mexican corn. Hope you enjoy!
mary vinnell
hi there, can you tell me if cornmeal is polenta or not. have taken down how to make cornmeal flour but am not too clear about polenta for your recipes.
thankyou mary v.
You might find this helpful. https://www.epicurious.com/ingredients/difference-polenta-cornmeal-substitute-article
Melissa Dawn Cleek
The last time I made Mexican cornbread it came out mushy and I know I cooked it for two hours on 350 What do you think I coulda done wrong?I used to make it and it was perfect I’m so frustrated! Help me figure out what I did please?Oh one more question,will baking soda work in place of powder?thanks so much❤????????
Hi Melissa! Sorry to hear you had trouble. This makes a very dense cornbread, but it certainly shouldn’t be mushy. Were you sure to get the skillet super hot before pouring the batter in?
Sherry
Soda is Stronger than Powder
1/3rd tsp. Soda = 1 tsp. Powder
Beverly Williams
This Is a good recipe. Made exactly as instructed. Served with salad and my family loved it.
So glad everyone enjoyed it, Beverly!
Kathy Moore
For amazing flavor and not nearly as hot, exchange the jalapenos with a can of green chile. We love it.
Thanks, Kathy! Great idea!
Donna
Do you use yellow corn meal or white ?
Either will work just fine.
Anthony Egler
I’m trying this recipe for it will be my first time making this dish it look very tasty in the picture so I had to try it and after reading the reviews I can’t wait until it’s done
Hope it turns out great!!
Barbara
I have had this cornbread years ago but will made this today. I will only make a small pan since it’s only me. I will use jiffy , hoping for it to work.
Hope you’ll enjoy!
Steve
OK … I made the recipe exactly as written. Maybe just me, but this awful. The plain ground beef tastes bland. Perhaps some taco seasoning would help. My opinion … stick with plain cornbread.
Jennifer Davis
You were right about one thing – it is just you.
Debbie
Just wondering if I need to refrigerate leftovers. Made it tonight and it was delish!
Yes. Definitely refrigerate the leftovers.
Kelly Leonard
hello, came across your recipe, i was craving mexican cornbread, and in a hurry to do so….so I had all ingredients except buttermilk, so I used reg milk, I just made it wanted to share that it is awesome, i’ll deff. have to try buttermilk next time. Thanks for your recipe,
Thanks for taking the time to leave a comment! I’m so glad you enjoyed it, Kelly!!
Pam McKinley
Just made this version for my family. I have a big family and a big skillet so I doubled the recipe. It was delicious!!!!
Awesome! I just love hearing that. I’m so glad everyone enjoyed it!!
Cristyle
I want to use jiffy instead , how do i exchange corn meal for jiffy
You’ll need two boxes and just mix them as directed.
Winnie Mom
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!!
These sounds like some great variations!
Helene
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.
YUM! Great idea, Helene!
Elizabeth A
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.
Debora
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.
Welcome!
Donna Dempsey
I would love to win this. But if I don’t good luck and congrats to the one who does.
Charlotte Alley
What a meal this would make with a pot of pinto beans.
Yes! Delish!
kenneth F
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
Maybe you can make it one day! It’s a lot of fun!
Mona
This sounds good, have never had it tho….would love to win the skillet tho….
Jackie Hammond
Love cornbread with chili so this sounds very good.
Linda J
OOH thia looks good!
Maureen Marino
Love sweet cornbread!
JENNIFER
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
judi
looks wonderful
Pam W.
Love Mexican cornbread.
Judy
Looks good. going to try this for lunch.
Anita
Can’t wait to make this recipe, looks so good.
Kathryn Chamberlain
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!
Jackie
Wondering how this would be with either Linguisa or chorizo. Ever tried that?
I’ve not tried it, but I bet it would be fantastic!
Onetalldave
I have never added ground beef to Mexican cornbread til now.
I am glad I did! This recipe is delicious…..
Wonderful! So glad you enjoyed it! It just makes it a bit heartier.
Kim
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. 🙂
That is so wonderful, Kim! I sure hope y’all enjoy that pone of cornbread!!
Bonnie
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.
Marie
To all interested parties,
The recipe ingredient list should read ‘corn meal mix’ not ‘self-rising corn meal’. There is a major difference.
amy
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!
Awesome! I’m SO glad y’all enjoyed it!!
Amy
What would you recommend serving this with? Or is it a dish in itself?
It can certainly be a dish by itself, but my Mom always served it alongside vegetable soup.
Beth
I may try this with pork sausage instead of ground beef.
Sounds like a great idea!
Teresa C.
Yum. Looking forward to trying this.
I hope you enjoy it! 🙂
Linda Dupuis
If I don’t have a cast iron skillet. ….what size pan should I use?
I bet you could do it in an 8×8 baking dish.
Carmen Dimandal
love your recipes, and they look so good.
Thanks, Carmen!
Tina
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!!
Awesome! I can’t wait to meet you!!!
Lorie
I *super* love Mexican corn bread. Great job!
Tina Butler
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.
Betty
Looks so good.
Charlotte
Can’t wait to make the great cornbread in this cold weather!
Melissa
Stacey, Nobody cooks like Momma and I love your Momma’s cornbread! Delicious!
Doris Henson
YUMMY looking…love a good Mexican cornbread but have never made one with beef in it…will have to try this recipe out. 🙂
Brandie
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. 🙂
Kris ~ Sugar Cookies to Peterbilts
I love your Mom’s recipe! I will be trying this soon 🙂
Jackie @Syrup and Biscuits
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!
Joan
Gotta try this one as it looks delicious.