Go Back

Mexican Cornbread


  • 2 c. plain yellow cornmeal
  • 2 eggs
  • small can cream style corn
  • 1 ears corn kernels cut off
  • 1/2 c. oil
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 Tbsp. sugar
  • 1 can chopped green chilies
  • 1 c. buttermilk
  • 1 lb. ground beef
  • 1 small onion chopped
  • 1 jalapeno pepper chopped
  • 2 c. shredded cheddar cheese
  • Guacamole for garnishing
  • Salsa for garnishing


  1. Brown the ground beef, onion, and jalapeno in skillet until no longer pink. Drain in colander and run hot water over to eliminate some of the grease.
  2. Mix all the other ingredients except for the cheese and meat mixture in a mixing bowl. In a 13 x 9" oiled pan, put enough of the batter to just cover the bottom of the pan.  Top with the ground beef and onion mixture and then the cheese.
  3. Spread on the remaining cornbread mixture and smooth evenly over pan. Bake at 450° for 30 minutes.
  4. This is great served with sour cream, guacamole and salsa. For some reason I have always served cole slaw with this. I guess a salad of any type would be just as good.