Mexican Cornbread with Beef 😋 Delicious y’all 👍
Mexican Cornbread with Beef: A Hearty Southern-Mex Fusion Skillet Favorite
Mexican Cornbread with Beef is comfort food with a bold, spicy twist. It combines the rich, hearty flavor of seasoned ground beef with the buttery sweetness of cornbread, all baked together in a sizzling hot cast-iron skillet. Enhanced with jalapeños, sweet corn, green onions, and sharp cheddar or Monterey Jack, this dish delivers big flavor, satisfying texture, and true down-home comfort with a Southwestern edge.
This recipe is more than just a side dish—it’s a full meal baked into golden perfection. Ideal for family dinners, potlucks, or lazy weekend brunches, it feeds a crowd and fills the kitchen with that unmistakable warm aroma of home cooking. And because it’s baked in a cast iron skillet, you get that coveted crispy crust on the outside with a soft, moist crumb on the inside.
What Is Mexican Cornbread with Beef?
At its core, this dish takes traditional cornbread and amps it up with bold flavors and hearty additions. Ground beef adds savory depth, while chopped jalapeños, green onions, and corn provide a burst of freshness and texture. The cheese melts into the batter, delivering that gooey, rich center that makes every bite incredibly satisfying.
The batter itself is made from whole grain yellow cornmeal and all-purpose flour, leavened with baking powder and baking soda for lift, and held together with tangy buttermilk, eggs, and melted butter. The result is a cornbread that’s moist but structured, sweet but savory, and crispy around the edges thanks to the blazing-hot skillet preheat technique.
Ingredients for Mexican Cornbread with Beef
This recipe uses pantry-friendly ingredients that come together for a flavor-packed experience:
Dry Ingredients:
- 1½ cups whole grain yellow cornmeal – Preferably medium grind for texture
- 1 cup all-purpose flour – Provides structure to balance the cornmeal
- 2 teaspoons baking powder – For rise
- ¼ teaspoon baking soda – Reacts with the buttermilk for extra lift
- ½ teaspoon salt (or 1 teaspoon kosher salt) – Enhances all the flavors
- 1 tablespoon sugar – Just enough to highlight the corn’s natural sweetness
Wet Ingredients:
- 8 tablespoons (1 stick) butter – Melted, adds richness
- 1 cup buttermilk – Provides tang and moisture
- 2 large eggs – For binding and lift
- ¾ cup frozen corn, thawed – Adds sweetness and texture
Add-ins:
- 1 pound lean ground beef – Seasoned and browned
- 1 jalapeño pepper, seeded and finely chopped – Adds heat
- 4 green onions, thinly sliced – Brings freshness
- 4 oz sharp cheddar or Monterey Jack cheese, grated – For melt and flavor
- 2 tablespoons avocado oil (or peanut/canola) – For coating the skillet
Directions: How to Make Mexican Cornbread with Beef
Step 1: Preheat the Cast Iron Skillet
Place a 10-inch cast iron skillet in the center of a cold oven. Turn the oven to 400°F (204°C) and allow the skillet to preheat with the oven. This helps form the crispy golden crust we all love in skillet cornbread.
Step 2: Cook the Ground Beef
While the skillet and oven are preheating, season the ground beef with salt and pepper. In a separate skillet over medium heat, cook the beef until it’s fully browned and cooked through. Drain any excess fat and set aside to cool slightly.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
Step 4: Blend the Wet Ingredients
Melt the butter and let it cool slightly. In a blender, or using a mixing bowl and immersion blender, combine the buttermilk, corn, and eggs. Blend until smooth. This creates a creamy base that mixes effortlessly into the dry ingredients.
Step 5: Combine the Cornbread Batter
Pour the blended buttermilk mixture and melted butter into the bowl of dry ingredients. Use a rubber spatula or wooden spoon to gently fold the ingredients together.
Add the ground beef, chopped jalapeño, green onions, and shredded cheese into the batter. Fold everything just until combined. Be careful not to over-mix—the batter should be thick and lumpy, not smooth like cake batter.
Optional Layering Tip:
For a layered cornbread, pour half the batter into the preheated skillet, then sprinkle the cooked ground beef evenly over the batter. Pour the remaining batter over the top. Do not stir—just smooth the top lightly.
Step 6: Bake the Cornbread
Using an oven mitt, carefully remove the hot skillet from the oven. Add the avocado oil and swirl to coat the bottom and sides of the pan. Pour the batter into the skillet and smooth the top with a spatula.
Return the skillet to the oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden, and the edges should be crisp.
Step 7: Cool and Serve
Allow the cornbread to cool in the skillet for at least 5–10 minutes before slicing. This helps the structure set and makes slicing easier.
Serve hot, warm, or at room temperature—every bite is delicious.
Serving Suggestions
Mexican Cornbread with Beef is filling enough to serve as a main course but also works well as a hearty side. Here are some ways to serve it:
- With sour cream and hot sauce – Classic toppings that enhance the spice and richness
- With chili or soup – Serve alongside a bowl of chili, tortilla soup, or black bean stew
- With a fried egg on top – For a brunch-style presentation
- With guacamole or salsa – Adds freshness and cool contrast
- With a simple green salad – For a light side that cuts through the richness
Tips for Success
- Use a hot skillet: Preheating the skillet is key to developing the crispy crust.
- Don’t over-mix: Stir gently just until combined to avoid a dense, rubbery texture.
- Use fresh or thawed corn: Frozen corn should be fully thawed and drained before blending.
- Customize the heat: If you like it spicier, add another jalapeño or a dash of cayenne.
- Try different cheeses: Monterey Jack gives a creamy melt, cheddar adds sharpness, pepper jack brings heat.
Make-Ahead and Storage Tips
To Make Ahead:
- Cook the ground beef up to 2 days ahead and store in the fridge.
- Mix dry ingredients and store separately in an airtight container.
- Blend the wet ingredients and store in the fridge overnight.
To Store Leftovers:
- Allow to cool completely, then wrap tightly in foil or place in an airtight container.
- Refrigerate for up to 4 days.
To Reheat:
- Warm slices in the oven at 300°F for 10–15 minutes.
- Or reheat in a skillet over low heat with a tiny splash of water and covered with a lid.
To Freeze:
- Wrap individual slices in foil and store in a freezer-safe bag for up to 2 months.
- Thaw in the fridge overnight before reheating.
Nutrition Overview (Per serving, approx.)
- Calories: 390–450
- Protein: 20–25g
- Carbohydrates: 30–35g
- Fat: 22–28g
- Fiber: 2–4g
This dish is high in protein, moderately low in carbs, and satisfying for lunch or dinner. For a lighter version, use lean ground turkey, lower-fat cheese, and reduce the butter slightly.
Variations and Customizations
- Vegetarian Version: Skip the beef and double the cheese, or add black beans for a protein boost.
- Chorizo Style: Use spicy ground chorizo instead of beef for extra heat and flavor.
- Southwestern Twist: Add black beans, diced red peppers, and cilantro.
- Tex-Mex Cheese Explosion: Top with extra shredded cheese during the last 5 minutes of baking.
Why You’ll Love This Cornbread
- It’s a full meal in one skillet
- It’s crispy on the outside, moist on the inside
- It’s rich, savory, cheesy, and slightly spicy
- It’s ideal for gatherings, potlucks, or family dinners
- It reheats well and even tastes better the next day
Final Thoughts
Mexican Cornbread with Beef is everything you want in a comfort food dish: rich, golden, cheesy, and just a little spicy. It’s a rustic skillet bake that turns simple ingredients into something crave-worthy and deeply satisfying.
Perfectly at home on a Southern dinner table or a Tex-Mex brunch spread, this dish brings warmth and joy to any occasion. Whether you enjoy it fresh from the oven or the next day reheated with an egg on top, it’s the kind of recipe that makes people ask for seconds—and the recipe.
So grab your cast iron skillet, gather your ingredients, and bake up a big slice of comfort. You’ll be glad you did.