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!
Mom’s Mexican Cornbread
- 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
- 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.
* 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.