This Mexican Cornbread with Ground Meat was a regular fixture on Kim’s family table growing up, especially during busy ranch seasons when one-pan meals made life easier. Her mom had a talent for turning everyday ingredients into something memorable, and this savory cornbread was one of those dishes that satisfied every time. With pasture-raised beef, sweet corn, spicy jalapeños, and sharp cheese baked right into the bread, it was equal parts dinner and comfort food.
Baked in a cast iron skillet until golden and crisp on the edges, it was the kind of recipe you could serve to company or enjoy right out of the oven with a glass of iced tea. It’s hearty enough to stand alone, but it pairs perfectly with a tossed salad or greens straight from the garden. Like many of her mom’s recipes, it’s rooted in practicality, elevated by flavor, and meant to feed a crowd.
Ingredients:
- 1 pound ground beef
- 1¼ cups yellow cornmeal
- 1 cup milk
- ¾ tsp salt
- ½ cup bacon drippings or oil
- 2 large eggs, well beaten
- ½ tsp baking soda
- 1 (No. 303) can cream-style corn
- 1 large onion, finely chopped
- ½ lb grated cheese (cheddar recommended)
- 2 to 4 jalapeño peppers, chopped
Instructions:
- Preheat oven to 350°F.
- In a large mixing bowl, combine cornmeal, milk, salt, bacon drippings, eggs, baking soda, and cream-style corn. Set aside.
- In a skillet, sauté the ground beef until fully browned. Drain on paper towels.
- Grease a large cast iron skillet and heat it on the stove. Sprinkle a thin layer of cornmeal in the bottom and let it brown slightly.
- Pour half of the batter into the hot skillet.
- Evenly layer the cooked meat, chopped onion, grated cheese, and jalapeños over the batter.
- Pour the remaining batter over the top.
- Bake for 45 to 60 minutes, or until the top is golden brown and fully set.
Makes 8-10 servings. Serve with green salad and iced tea.
Per Serving:
- Calories: 420
- Fat: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 105mg
- Sodium: 580mg
- Carbohydrates: 27g