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Home » Recipes » Breads

Mom’s Mexican Cornbread

Stacey – February 12, 2014 – 92 Comments

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Slice of mom's Mexican Cornbread

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. 

Cheese pull from slice of Mom's Mexican Cornbread

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!

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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

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5 from 1 vote

Recipe Card

Mom’s Mexican Cornbread

Course Main Course, Side Dish
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Stacey Little | Southern Bite

Ingredients

  • 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

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 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.
Did you make my Mom’s Mexican Cornbread?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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Slice of Mom's Mexican Cornbread

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Lisa

    February 18, 2022 at 6:04 pm

    Can Jiffy corn meal be used instead and also with buttermilk?

    Reply
    • Stacey

      February 22, 2022 at 12:36 pm

      I don’t see why not. Enjoy!

      Reply
  2. Debi O

    February 17, 2022 at 10:41 am

    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.

    Reply
    • Stacey

      February 22, 2022 at 12:42 pm

      Sorry to hear it didn’t live up to your expectations. What do you normally put in your tamale filling?

      Reply
  3. Nancy A

    February 13, 2022 at 6:34 pm

    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.

    Reply
    • Stacey

      February 14, 2022 at 12:01 pm

      So glad to hear y’all enjoyed it!

      Reply
  4. Lisa

    September 27, 2021 at 2:56 pm

    Do you use self rising cornmeal or cornmeal mix?

    Reply
    • Stacey

      September 27, 2021 at 3:08 pm

      For this recipe I use self-rising cornmeal.

      Reply
  5. Sheila

    February 2, 2021 at 12:52 pm

    Hi, so is it Self-Rising Cornmeal or Plain Cornmeal ? And can I use Mexican Corn instead of Cream Style? Thank you

    Reply
    • Stacey

      February 2, 2021 at 1:46 pm

      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!

      Reply
  6. mary vinnell

    May 6, 2020 at 12:24 am

    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.

    Reply
    • Stacey

      May 6, 2020 at 10:30 am

      You might find this helpful. https://www.epicurious.com/ingredients/difference-polenta-cornmeal-substitute-article

      Reply
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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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