Mexican Corn Bread With Beef
Mexican Corn Bread With Beef combines savory ground beef, cheesy layers, and spicy jalapenos in a hearty, flavorful baked dish perfect for family dinners or gatherings.
Ingredients
Instructions
- Brown the ground beef in a skillet.
- Drain excess fat from the beef.
- In a bowl, combine cornmeal, baking soda, salt, eggs, milk, creamed corn, and oil.
- Heat a large iron skillet and pour half of the batter into it.
- Layer the cooked beef, shredded cheese, chopped onion, and chopped jalapenos over the batter.
- Pour the remaining batter on top of the layered ingredients.
- Bake at 350°F for 50 minutes until golden and cooked through.
Tips & Substitutions
For a twist, try adding black beans or corn kernels to the batter for extra flavor and texture. If you prefer a spicier kick, increase the amount of chopped jalapeno peppers. You can also substitute ground turkey or chicken for the beef if you want a leaner option. Serve with a dollop of sour cream for added creaminess, reminiscent of dishes like Meaty Mexican Cornbread.
Serving Suggestions
Serve the corn bread warm, accompanied by a fresh salad or guacamole for a delightful meal. It pairs beautifully with a side of Arizona Chili Con Carne Y Frijoles for a hearty feast. For a complete dinner, consider serving it with some roasted vegetables or a light soup.
Storage & Reheating
Allow leftovers to cool completely before storing them in an airtight container. They can be refrigerated for up to 4 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to keep them moist, heating in 30-second intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Bread With Beef contains roughly 802 calories, with 10g protein, 55g carbohydrates, and 67g fat. It is an excellent source of dietary fiber (91% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 714mg per serving (31% 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 batter and layer the ingredients in advance. Cover the skillet tightly and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature before cooking to ensure even baking.
What can I use instead of creamed corn?
If you don’t have creamed corn, you can substitute it with whole kernel corn and add a bit of milk or cream to achieve a similar consistency. This will still provide moisture and flavor to the dish while keeping it delicious.
Can I freeze the Mexican corn bread?
Absolutely! Once cooled, wrap the corn bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm it in the oven at 350°F until heated 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).