Mom's Mexican Cornbread

Mom's Mexican Cornbread

33 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Recipe by  snowylady

“This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn. ”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
  2. Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
  3. In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
  4. Bake in the preheated oven until golden brown, about 1 hour.

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Reviews (33)

Rate This Recipe


Very Tasty! Here is how I made it: Used Jiffy mix for the cornbread and followed the directions on the box. Added the cream corn to the jiffy mix. Browned and drained the beef. Added a taco seasoning packet to the beef. Put half the cornbread mixture on the bottom of the dish, then added a layer of cheese, then a layer the seasoned beef, then the rest of the cornbread. Cook for 30 minutes, add cheese and cook for another 10. My family loved it!



This recipe was excellent the first time I made it as is. The second time I made the cornbread as directed but added chopped onions, a bit of jalapeno, cumin, chili powder, garlic powder, and thyme to the ground beef as it cooked. I just spooned the ground beef on top of the cornbread mixture and topped with cheddar cheese before 5 minutes before removing from oven. Heavenly!!! Serve with a green veggie on the side and make this an entree'.

Jeri L.

Jeri L.

I like this a lot. I fried the onion and pepper with the ground beef and used lots more cheese. 60 minutes did make it quite brown, so I can see why the other reviewer pulled it after 50, but I like it crispy. I topped it with sour cream served it as a main dish. I don't usually have fresh jalepenos on hand, so next time I'll probably use canned green chiles. A winner!

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Amount Per Serving (12 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 17.3 g
  • 6%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 491 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Absolute Mexican Cornbread


next recipe:

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)