Mexican Corn Bread And Beef
A savory Mexican-inspired cornbread layered with seasoned beef, cheese, jalapenos, and onions, perfect for family dinners and gatherings craving bold flavors.
Ingredients
Instructions
- Cook and drain the ground beef.
- Mix 1 cup of cornmeal and soda in a bowl; add the eggs, buttermilk, salt, cream-style corn, and bacon drippings; mix well.
- Place the remaining cornmeal in a greased skillet and brown it.
- Pour half of the corn bread mixture into the skillet and add the cooked beef on top.
- Sprinkle chopped jalapeno peppers, grated cheese, and chopped onion over the beef.
- Pour the remaining corn bread mixture over the toppings.
- Bake at 350°F for 45 minutes or until done, using at least a 10-inch skillet or a 9x13-inch baking dish.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or using a hotter variety. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Using a skillet with a heavy bottom will help achieve a better crust on the cornbread. For a twist, try adding some cooked chorizo for extra flavor, inspired by E. G.'S Mexican Cornbread.
Serving Suggestions
Serve this hearty dish with a side of fresh salsa or guacamole for a delightful contrast. A simple green salad can add freshness to the meal. This Mexican Corn Bread and Beef pairs beautifully with Taco Casserole(Teen Favorite) for a family feast. Consider serving with sour cream and chopped cilantro for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or in the oven at 350°F until warmed through. For best texture, reheat in the oven to maintain the cornbread's crustiness.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Bread And Beef contains roughly 368 calories, with 13g protein, 45g carbohydrates, and 16g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 610mg per serving (27% 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 recipe ahead of time?
Yes, you can prepare the cornbread mixture and the beef ahead of time. Assemble everything in the skillet and cover it with plastic wrap. Refrigerate for up to 24 hours before baking. Just remember to allow it to come to room temperature before placing it in the oven for even cooking.
What can I substitute for ground beef?
You can substitute ground turkey or chicken for a lighter option, or try using black beans or lentils for a vegetarian version. If you want a more robust flavor, consider using shredded beef or pork instead, which can also work well in this dish.
How do I know when the cornbread is done?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Baking times can vary based on your oven, so keep an eye on it during the last few minutes. A slight jiggle in the center is normal, but it should not be wet.
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).