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Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from A Kitchen Grimoire, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Walsh (Mammy)


1 lb. ground beef
1/4 c. chopped onion
2 Tbsp. chopped jalapeno (can substitute for a can of green chiles)
2 eggs
1 can cream-style corn
2/3 c. milk
1 box (6 oz.) cornbread mix
1 Tbsp. Worchestershire sauce
4 slices cheddar cheese
salt & pepper to taste
1 Tbsp. unslated butter

Preheat oven to 425. Place 8-10" castiron skillet in the oven to preheat.

Brown ground beef in a skillet over med-high heat. Add Worchestershire sauce, jalapeno (or chiles), onion, salt, and pepper to taste. Drain.

In a medium bowl, mix eggs, 1/2 can cream-style corn, milk, cornbread mix. Mix well to combine.

Remove cast iron skillet from oven. Place butter in the skillet and let melt. Brush butter around the inside of the skillet. Layer ingredients in this order:

1. 1/2 cornbread batter
2. meat mixture
3. 4 slices cheese
4. remaining 1/2 can of corn
5. remaining 1/2 of batter

Bake for 25-30 minutes. Let cool 10-15 minutes before serving. It is very important to let it cool prior to cutting and serving in order for the cornbread to hold together the corn and meat mixture.

Personal Notes:
Personal Notes:
My mom made this many times while I was a kid. It's one of my favorite dishes. I like to add a dollop of sour cream to the top.




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