"Hot" Mexican Cornbread
A flavorful and hearty Mexican-inspired cornbread layered with seasoned ground beef, corn, and melted cheese, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 400°F.
- Brown and drain the ground chuck, then add salt, pepper, and chopped onion.
- Cook slowly until ground beef and onion are cooked through.
- Pour Crisco liquid into a 13 x 9-inch cake pan and heat.
- When Crisco is hot, pour about half into the cornbread batter and mix, then pour half of the batter into the prepared pan.
- Add the cooked ground beef mixture and seasonings, then stir in the drained Mexican corn.
- Slice Velveeta cheese to cover the mixture, then add the remaining cornbread batter on top.
- Bake until golden brown. Allow to cool, then cut into squares.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper to the ground beef mixture. If you prefer a vegetarian version, substitute the ground chuck with black beans or lentils. Experimenting with different types of cheese, such as pepper jack, can also enhance the flavor profile. For a unique twist, try incorporating ingredients from Tex Mex appetizers.
Serving Suggestions
This cornbread pairs beautifully with a fresh side salad or guacamole for a balanced meal. You can serve it alongside a bowl of salsa for dipping or as a side to Maurine Moon's Tamale Pie. For a complete feast, consider offering a selection of Mexican recipes to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual squares in the microwave for about 30 seconds or until heated through. Alternatively, you can reheat the entire dish in the oven at 350°F for about 15-20 minutes, covering it with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of "Hot" Mexican Cornbread contains roughly 96 calories, with 3g protein, 18g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (36% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
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 cornbread a day in advance. Just assemble it in the pan, cover it tightly with plastic wrap, and refrigerate. When ready to bake, simply remove it from the fridge and follow the baking instructions. This can enhance the flavors as they meld together.
What can I substitute for Velveeta cheese?
If you prefer not to use Velveeta, shredded cheddar or Monterey Jack cheese can be great alternatives. For a creamier texture, consider using cream cheese mixed with shredded cheese. These options will still melt well and provide delicious flavor to the cornbread.
Can I freeze the leftover cornbread?
Yes, you can freeze the leftover cornbread. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm it in the oven.
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).