E. G.'S Mexican Cornbread
A flavorful Mexican-inspired cornbread layered with seasoned ground beef, jalapenos, corn, and cheese, perfect for family dinners or casual gatherings with a spicy, savory profile.
Ingredients
Instructions
- In a skillet or microwave, brown the ground beef, chopped onion, and bell pepper.
- Pour Heinz 57 sauce and Worcestershire sauce over the meat, then add salt and pepper to taste.
- Simmer the mixture for 10 minutes.
- Finely chop the jalapeno peppers and drained corn, preferably using a food processor.
- Mix the cornbread batter and fold in the chopped corn and jalapenos.
- Pour half of the cornbread batter into a greased baking dish.
- Drain the cooked meat and spread it over the batter in the dish.
- Sprinkle grated cheese over the meat layer.
- Pour melted butter or top with butter on the cheese and meat layers.
- Bake in a preheated oven at 350°F (175°C) for 30 to 45 minutes until golden brown, then remove and serve.
Tips & Substitutions
For a spicier kick, consider using serrano peppers instead of jalapenos. If you prefer a vegetarian option, substitute the ground beef with lentils or black beans. To enhance flavor, add spices like cumin or chili powder to the meat mixture. Using a cast-iron skillet can give a delightful crust to the cornbread. This dish is a great way to use up leftover taco ingredients too.
Serving Suggestions
Serve the cornbread warm, garnished with fresh cilantro or green onions for added flavor. It pairs beautifully with a side of taco salad or a simple green salad. For a complete meal, consider serving with guacamole and sour cream on the side. This dish is also perfect for potlucks and family gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and warm it in the oven at 350°F until heated through, about 20-30 minutes. Alternatively, individual portions can be microwaved for about 1-2 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of E. G.'S Mexican Cornbread contains roughly 147 calories, with 6g protein, 14g carbohydrates, and 8g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 876mg per serving (38% 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 cornbread ahead of time?
Yes, you can prepare the meat mixture and cornbread batter a day in advance. Store them separately in the refrigerator. Assemble and bake when ready to serve. This allows the flavors to meld beautifully, making it even tastier!
What type of cheese works best in this recipe?
Cheddar cheese is a popular choice, providing a sharp flavor that complements the dish. However, you can also use Monterey Jack for a milder taste or a Mexican blend for a more authentic flavor profile. Feel free to experiment with your favorite cheeses!
Can I freeze the Mexican cornbread?
Absolutely! You can freeze the baked cornbread for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. To reheat, thaw overnight in the refrigerator and bake in the oven until warmed through.
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).