Beefy Jalapeno Corn Bread
A hearty, flavorful cornbread packed with spicy jalapenos, savory ground beef, and melted cheese. Perfect for family dinners or potlucks, this dish combines the comforting texture of cornbread with a spicy, meaty filling. Ideal for those who love bold flavors and satisfying comfort food.
Ingredients
- 1/2 cup self-rising cornmeal ⓘ
- 1/2 cup self-rising flour ⓘ
- 1 cup milk ⓘ
- 1 1/2 pounds ground beef ⓘ
- 8 ounces sharp cheese, shredded ⓘ
- 2 eggs ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 17 ounces cream-style corn ⓘ
- 1 large onion, chopped ⓘ
- 2 to 4 jalapeno peppers, chopped ⓘ
- 1 medium bell pepper, chopped ⓘ
Instructions
- Combine self-rising cornmeal, self-rising flour, milk, eggs, salt, soda, cream-style corn, chopped jalapenos, and chopped onion in a bowl; mix and set aside.
- Saute ground beef, chopped onion, and chopped bell pepper until lightly browned; drain thoroughly and set aside.
- Thoroughly grease a 10 1/2-inch cast iron skillet.
- Pour half of the cornmeal batter into the skillet.
- Sprinkle evenly with the cooked beef mixture, then shredded sharp cheese.
- Pour the remaining batter over the top.
- Bake at 350°F (175°C) for 50 minutes or until golden brown.
Tips & Substitutions
For a spicier kick, add more jalapenos or include diced chipotle peppers. You can substitute the sharp cheese with pepper jack for additional heat. If you prefer a vegetarian option, replace the ground beef with black beans or sautéed mushrooms. Make sure to let the cornbread cool slightly before slicing for cleaner edges.
Serving Suggestions
Serve warm with a dollop of sour cream or a drizzle of honey for a sweet and savory contrast. This dish pairs beautifully with Campfire Ragtime Stew or a simple green salad for a complete meal. Consider serving with a side of pickled jalapenos for an extra zing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 30-60 seconds or warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beefy Jalapeno Corn Bread contains roughly 702 calories, with 15g protein, 127g carbohydrates, and 18g fat. It is an excellent source of iron (110% of the Daily Value), vitamin C (63% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1922mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the batter and the beef mixture in advance. Store them separately in the refrigerator for up to 24 hours. When ready to bake, simply combine and follow the baking instructions as usual.
What can I use instead of self-rising flour and cornmeal?
You can create a substitute by using all-purpose flour and adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour used. For cornmeal, you can use polenta if you don’t have self-rising cornmeal on hand.
How do I know when the cornbread is done?
The cornbread is done when it turns a golden brown color and a toothpick inserted into the center comes out clean or with just a few crumbs. If the top is browning too quickly, cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).