Beefy Mexican Corn Bread
A hearty and cheesy Mexican-inspired cornbread layered with seasoned beef, jalapenos, and melted cheese, perfect for family gatherings and comfort food lovers.
Ingredients
- 1 cup yellow cornmeal ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 2 eggs ⓘ
- 1 cup milk ⓘ
- 1 (17 oz.) cream-style corn ⓘ
- 3/4 to 1 pound hamburger meat ⓘ
- 1/4 cup bacon drippings
- 1 tablespoon cornmeal ⓘ
- 2 cups shredded cheese or sharp Cheddar cheese ⓘ
- 1 medium onion
- 2 tablespoons chopped jalapeno pepper ⓘ
Instructions
- Combine 1 cup cornmeal, salt, and baking soda in a large bowl; mix well.
- Add eggs, milk, cream-style corn, and bacon drippings; mix until smooth. Set aside.
- Sprinkle 1 tablespoon of cornmeal into an oiled 10-inch skillet.
- Pour half of the batter into the skillet; sprinkle evenly with shredded cheese.
- Top with chopped onion and chopped jalapeno pepper.
- Pour remaining batter over the peppers.
- Bake at 350°F (175°C) for 45 to 50 minutes or until golden brown.
- Remove from oven and let stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider sautéing the onion and jalapeno in the bacon drippings before adding them to the batter. If you prefer a spicier cornbread, use pepper jack cheese instead of sharp cheddar. You can also substitute ground turkey or chicken for the hamburger meat to lighten the dish. For a vegetarian option, omit the meat and add black beans.
Serving Suggestions
Serve this Beefy Mexican Corn Bread warm, garnished with fresh cilantro or a dollop of sour cream. It pairs beautifully with Mexican Style Scrambled Eggs For 30 People or a side of salsa for extra flavor. Consider serving with a simple green salad or chips and your favorite dip for a complete meal.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual portions for quick reheating, but the oven will help retain the cornbread's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Beefy Mexican Corn Bread contains roughly 592 calories, with 14g protein, 116g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (134% of the Daily Value), vitamin C (130% of the Daily Value), and protein (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1787mg per serving (78% 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 a day in advance and store it in the refrigerator. Just give it a good stir before baking. If you prefer, you can also bake it ahead and reheat it before serving. This makes it a great option for meal prep or gatherings.
What can I substitute for the hamburger meat?
You can use ground turkey, chicken, or even a plant-based meat substitute for a lighter or vegetarian version. Just ensure that any meat alternative is cooked before adding it to the batter to maintain the right texture and flavor.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil for the last few minutes of baking.
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).