Mexican Cornbread With Meat
Mexican Cornbread With Meat offers a flavorful combination of spicy jalapenos, savory ground beef, and cheesy goodness, all nestled within a moist cornmeal batter. Perfect for family dinners or gatherings, it provides a hearty, satisfying dish with vibrant Mexican-inspired flavors that appeal to meat lovers and cornbread fans alike.
Ingredients
Instructions
- Brown the ground beef and drain excess fat.
- Chop the onion and jalapeno peppers.
- Mix the first seven ingredients and pour half into a greased 9 x 9-inch pan or cast-iron skillet.
- Layer the cooked meat over the batter.
- Add chopped onion and peppers on top of the meat layer.
- Sprinkle grated cheese over the onion and peppers.
- Pour the remaining batter on top of the layered ingredients.
- Bake at 350°F for 50 to 60 minutes, or until the top is golden brown.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or a dash of cayenne pepper. You can substitute ground turkey or chicken for a lighter option. If you're short on time, use pre-cooked ground beef. For a vegetarian version, try using black beans or lentils instead of meat. This dish is reminiscent of other Mexican recipes, making it a versatile choice for gatherings.
Serving Suggestions
Serve the cornbread warm, garnished with fresh cilantro or a dollop of sour cream. This dish pairs beautifully with a side of guacamole and tortilla chips for a complete meal. A fresh salad or Mexican street corn (elote) complements the flavors well. For a hearty dinner, consider serving with sides like Phil'S Easy Burritos or Tacos Al Carbon.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven at 350°F for about 20 minutes, or until warmed through. You can also microwave individual portions on medium power for a few minutes, ensuring even heating without drying out the cornbread.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cornbread With Meat contains roughly 851 calories, with 17g protein, 81g carbohydrates, and 53g fat. It is an excellent source of protein (33% of the Daily Value), iron (29% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1285mg per serving (56% 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 batter and meat mixture a day in advance. Store them separately in the refrigerator. When ready to bake, assemble the layers and bake according to the instructions. This will save you time and allow the flavors to meld nicely.
Can I freeze Mexican cornbread with meat?
Absolutely! After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and bake until heated through.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can blend regular corn kernels with a bit of milk or cream to create a similar texture. Alternatively, using canned corn with a little extra milk can also work, but it may alter the texture slightly.
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).