For years, my family has enjoyed a truly special dish that perfectly blends the comforting taste of classic cornbread with the vibrant flavors of Mexico. This isn’t just any cornbread; it’s Mom’s Mexican Cornbread, and it’s a recipe that has become a staple in our home. Baked in a trusty cast iron skillet, this Mexican Cornbread Recipe is loaded with ground beef, onions, cheese, corn, and peppers, creating a hearty and flavorful experience in every bite.
What makes this mexican cornbread recipe stand out is its incredible versatility. It’s robust enough to be a meal on its own, yet it also serves beautifully as a side dish to complement soups, chili, or any Tex-Mex inspired feast. And the best part? You have complete control over the spice level, making it perfect for everyone at your table, from those who love a mild flavor to those who crave a little heat.
This mexican cornbread recipe is incredibly adaptable to your taste preferences. While it includes jalapeño peppers for a touch of zest, feel free to omit them if you prefer a milder flavor. I personally love using pickled jalapeños as they bring a delightful tang without overwhelming heat. For an extra layer of cheesy goodness and flavor complexity, consider swapping out the cheddar cheese for pepper jack, Monterey jack, or a Mexican cheese blend. The possibilities are endless! Simply mix all the ingredients, pour into a preheated skillet, bake until golden brown, and get ready to enjoy a comforting and delicious meal.
What Makes This Mexican Cornbread Recipe Special?
This mexican cornbread recipe is more than just a side dish; it’s a flavorful experience. The combination of savory ground beef, sweet corn, and melty cheese baked into a tender cornbread base creates a symphony of textures and tastes. Unlike traditional cornbread which often leans on sweetness, this recipe takes a savory turn, making it a fantastic accompaniment to heartier dishes or a satisfying meal in itself.
The use of a cast iron skillet is also key to this recipe’s success. The skillet ensures even heat distribution, giving the cornbread a beautifully golden and slightly crispy crust while keeping the inside moist and tender. If you don’t have a cast iron skillet, don’t worry! You can use any oven-safe skillet or baking dish, though a cast iron skillet truly enhances the texture.
Ingredients for the Best Mexican Cornbread
To make this delectable mexican cornbread recipe, you’ll need a handful of simple ingredients that come together to create something truly special:
- Ground Beef: The savory foundation of our cornbread, providing a hearty and satisfying element.
- Onion: Adds a layer of aromatic flavor that complements the ground beef and other ingredients.
- Vegetable Oil: Essential for browning the beef and preheating the skillet, contributing to a crispy crust.
- Self-Rising Cornmeal: The base of our cornbread, providing that classic cornbread texture and flavor.
- Buttermilk: Adds moisture and a slight tang, contributing to a tender and flavorful cornbread.
- Cream Style Corn: Provides sweetness and moisture, enhancing the overall texture and flavor.
- Eggs: Bind the ingredients together and add richness to the cornbread.
- Canned Jalapeños (Optional): For a touch of spice and zest. Pickled jalapeños are recommended for a milder heat and tangy flavor.
- Shredded Cheddar Cheese: Melts beautifully into the cornbread, adding cheesy goodness and a classic flavor.
Step-by-Step Guide to Making Mexican Cornbread
Follow these simple steps to bake your own delicious mexican cornbread recipe:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven while it preheats. This is crucial for achieving a crispy crust.
- Sauté Beef and Onion: While the oven preheats, brown the ground beef and chopped onion in a separate skillet on the stovetop. Drain off any excess grease.
- Mix Wet Ingredients: In a large mixing bowl, combine the self-rising cornmeal, buttermilk, cream style corn, and well-beaten eggs. Mix until just combined – do not overmix.
- Assemble the Cornbread: Carefully remove the hot skillet from the oven. Pour half of the cornbread batter into the bottom of the hot skillet.
- Layer Fillings: Sprinkle the cooked ground beef and onions evenly over the batter. If using, distribute the drained jalapeños over the beef.
- Add Cheese: Sprinkle the shredded cheddar cheese generously over the beef and jalapeños.
- Top with Remaining Batter: Pour the remaining cornbread batter over the cheese, spreading it evenly.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the mexican cornbread recipe cool slightly in the skillet before slicing and serving. This allows it to set up a bit, making it easier to serve.
Tips for the Perfect Mexican Cornbread
- Hot Skillet is Key: Preheating the cast iron skillet in the oven is essential for achieving that desirable crispy crust on your mexican cornbread recipe.
- Customize Your Cheese: Feel free to experiment with different cheeses to find your favorite flavor profile. Pepper jack will add extra spice, while Monterey jack offers a milder, buttery flavor. A Mexican cheese blend is also a fantastic option.
- Control the Spice: Adjust the amount of jalapeños to your liking, or omit them entirely for a completely mild version. You can also use a milder pepper like poblano for a different flavor dimension.
- Don’t Overmix: Mix the cornbread batter until just combined. Overmixing can result in a tougher cornbread.
Serving Suggestions for Mexican Cornbread
This mexican cornbread recipe is incredibly versatile and can be enjoyed in numerous ways:
- Side Dish: Serve alongside chili, vegetable soup, or any hearty stew for a comforting and satisfying meal.
- Main Course: Enjoy it as a meal on its own, especially for a casual lunch or dinner. It pairs wonderfully with a simple side salad.
- Tex-Mex Feast: Include it as part of a Tex-Mex spread with tacos, enchiladas, or fajitas.
- Breakfast or Brunch: Reheat leftover mexican cornbread recipe for a savory and flavorful breakfast or brunch option.
Storing Your Mexican Cornbread
If you happen to have leftovers (though it’s unlikely!), here’s how to store your mexican cornbread recipe:
- Room Temperature: If your cornbread contains meat, it should only sit out at room temperature for a maximum of 2 hours.
- Refrigerator: Store leftover cornbread in an airtight container or tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days.
- Freezer: For longer storage, you can freeze the cornbread for up to 3 months. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
Enjoy this family-favorite mexican cornbread recipe and bring a touch of savory, cheesy goodness to your table!
