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.
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Recipe Card
Mom’s Mexican Cornbread
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.
Can Jiffy corn meal be used instead and also with buttermilk?
I don’t see why not. Enjoy!
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?
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!
Do you use self rising cornmeal or cornmeal mix?
For this recipe I use self-rising cornmeal.
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!
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