Mom's Mexican Cornbread

Mom's Mexican Cornbread
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    217

A hearty and flavorful Mexican-inspired cornbread, brimming with savory ground beef, melted cheese, and a delightful kick from jalapeños. Perfect as a standalone dish or a satisfying side to your favorite bowl of beans.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    50 mg
  • Fiber
    1 g
  • Protein
    11 g
  • Saturated Fat
    5 g
  • Sodium
    491 mg
  • Sugar
    3 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish to prevent sticking. (5 minutes)

Image Step 02
02 Step

Recipe View In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks. Drain off any excess grease and set aside. (10 minutes)

Image Step 03
03 Step

Recipe View In a large mixing bowl, whisk together the cornmeal, salt, and baking soda to ensure even distribution. (2 minutes)

Image Step 04
04 Step

Recipe View Add the cream-style corn, milk, shredded Cheddar cheese, chopped onion, jalapeños, and egg to the dry ingredients. Stir until just combined, being careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View Gently fold in the browned ground beef into the cornbread batter, ensuring it's evenly distributed. (3 minutes)

Image Step 06
06 Step

Recipe View Pour the mixture into the prepared baking dish, spreading it out evenly. (2 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 50-60 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. (60 minutes)

Image Step 08
08 Step

Recipe View Let the cornbread cool for at least 10 minutes before slicing and serving. This allows it to set up properly. (10 minutes)

For a richer flavor, try using a blend of Cheddar and Monterey Jack cheese.
If you prefer a sweeter cornbread, add 1-2 tablespoons of sugar to the batter.
To add more texture, consider adding a can of drained and rinsed black beans or some chopped bell peppers.
For a spicier kick, leave the seeds in one of the jalapeños.
Cornbread can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Fatima Doyle

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 72 Ratings)
Total Reviews: (4)
  • Quinn Rolfson

    This recipe is amazing! My family loves it, and it's so easy to make.

  • Maurine Swift

    I added a can of black beans and it was delicious!

  • Matteo Wisoky

    I made it a little spicier and everyone raved about it.

  • Delbert Boehmstrosin

    This is a great base recipe, easy to customize to your own taste!

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