Imagine the golden crust of freshly baked cornbread, its edges crisp and inviting, giving way to a moist, flavorful interior that’s speckled with vibrant corn kernels and melted cheddar cheese.
The aroma of savory ground beef mingled with a hint of cumin and chili powder wafts through the air, creating a feeling of warmth and comfort.
This Mexican Cornbread with Ground Beef is more than just a meal; it’s a heartwarming reminder of family gatherings and shared dinners.
On busy weeknights, when time is scarce, or during leisurely Sunday suppers, this dish offers both convenience and satisfaction.
I remember a particularly hectic weekday when my family craved something homemade yet uncomplicated. This recipe was my savior, bringing us together around the table with smiles and gratitude.
Ready? Let’s cook and create a dish that’s not just filling but also full of love and flavor.
Why You’ll Love It
- Delivers bold flavor with a combination of spices and cheese.
- Uses pantry staples, making it budget-friendly and convenient.
- Offers a hearty, filling meal perfect for family dinners.
- Freezes beautifully for easy future meals and leftovers.
- Provides a delightful texture with tender cornbread and savory beef.
Ingredients
- 1 pound ground beef — use lean beef for less fat
- 1 cup cornmeal — opt for stone-ground for texture
- 1 cup all-purpose flour — sift for a smoother batter
- 1 tablespoon baking powder — check expiration for effectiveness
- 1 teaspoon salt — adjust to taste if needed
- 1 tablespoon sugar — balances flavors
- 1 cup milk — whole milk adds richness
- 2 large eggs — room temperature for better mixing
- 1/4 cup vegetable oil — can substitute with melted butter for flavor
- 1 cup shredded cheddar cheese — sharp cheese for a pronounced taste
- 1 cup canned corn kernels, drained — fresh corn can be used if available
- 1/2 cup chopped green bell pepper — finely chop for even cooking
- 1/2 cup chopped onion — use yellow onions for a mild flavor
- 1 teaspoon chili powder — adjust for desired heat level
- 1/2 teaspoon cumin — enhances the Mexican flavor profile
Step-by-Step Method
Brown the Ground Beef
Begin by browning the ground beef in a large skillet over medium heat. Stir occasionally to guarantee even cooking.
Once browned, drain the excess fat to avoid sogginess in the final dish. This step guarantees the beef is cooked thoroughly and contributes to the savory base of your cornbread.
Sauté the Vegetables
Add chopped onion and green bell pepper to the skillet with the browned beef. Sauté until softened, which should take about 5 minutes.
Stir in the chili powder and cumin for a flavorful blend. Remove from heat once the vegetables are tender, and set aside for later use.
Mix the Dry Ingredients
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar.
Use a whisk to blend these ingredients evenly. This mixture forms the base of your cornbread, giving it texture and a slight sweetness that complements the savory elements.
Whisk the Wet Ingredients
In a separate bowl, whisk together milk, eggs, and vegetable oil until well combined.
Confirm the mixture is smooth with no streaks of egg yolk. This liquid mixture will bind the cornbread batter, creating a moist and tender crumb once baked.
Combine and Fold
Pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined; avoid overmixing to prevent a dense cornbread.
Fold in the canned corn kernels and half of the shredded cheddar cheese. This step introduces texture and flavor, enriching the cornbread.
Layer the Batter
Grease a 9×13-inch baking dish. Spread half of the cornbread batter evenly into the dish. This forms the base layer.
Next, evenly distribute the ground beef mixture over this batter. Finally, cover the beef layer with the remaining cornbread batter.
Sprinkle Cheese and Bake
Top the final layer of batter with the remaining shredded cheddar cheese. This adds a cheesy crust to the dish.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cornbread is golden brown. Confirm the dish is baked through and cheese is bubbly.
Rest Before Serving
Allow the dish to rest for 10 minutes before serving. This resting period helps the cornbread set and makes it easier to cut and serve.
For added flavor, consider serving with sour cream or salsa. Enjoy the layers of savory beef and cheesy cornbread in every bite.
Ingredient Swaps
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Use ground turkey or chicken as a leaner alternative to ground beef.
- Substitute cheddar cheese with a plant-based cheese for a dairy-free option.
- Replace canned corn kernels with fresh or frozen corn for a fresher taste.
- If green bell peppers are unavailable, use red or yellow bell peppers as a colorful substitute.
You Must Know
- Preheat Oven: Always start by preheating your oven to 375°F (190°C) to guarantee that the cornbread cooks evenly and achieves a golden brown crust.
- Drain Excess Fat: After browning the ground beef, make certain to drain excess fat thoroughly to prevent the cornbread from becoming oily and soggy.
- Combine Ingredients Gently: When mixing the wet and dry ingredients, stir until just combined to avoid overworking the batter, which can result in a dense texture.
- Cheese Layering: Remember to fold only half of the shredded cheddar cheese into the batter and reserve the other half for sprinkling on top of the final layer for a deliciously cheesy crust.
- Rest Before Serving: Allow the dish to rest for 10 minutes after baking. This resting period lets the flavors meld together and makes it easier to slice and serve.
Serving Tips
- Serve with a side of fresh guacamole and a lime wedge for zest.
- Pair with a crisp green salad to balance the savory flavors.
- Top with a dollop of sour cream and sprinkle with chopped cilantro.
- Serve with a side of tomato salsa and warm tortilla chips.
- Garnish with sliced jalapeños for an added kick.
Storage & Make-Ahead
Mexican Cornbread with Ground Beef can be stored in the fridge for up to 3 days.
For make-ahead preparation, the dish can be assembled and refrigerated overnight before baking.
It also freezes well, lasting up to 2 months.
Thaw overnight in the fridge before reheating.
Reheating
To gently reheat Mexican Cornbread with Ground Beef, use a microwave with low power.
Alternatively, use an oven set at 300°F.
You can also use a stovetop skillet with a lid to maintain moisture.
Culinary Tradition and Significance
While exploring the rich tapestry of Mexican cuisine, one can’t help but appreciate how dishes like Mexican Cornbread with Ground Beef beautifully blend indigenous and Spanish influences.
This dish tells a story of cultural fusion, where the comforting embrace of cornbread meets the savory depth of seasoned beef.
The native maize, a staple of Mesoamerican diets, harmonizes with European ingredients like beef and cheese, creating a culinary dialogue that spans centuries.
As I prepare this dish, I feel connected to generations past, who crafted meals from what was available, infusing each bite with history and tradition.
Sharing it with loved ones, I’m reminded of the warmth and community that Mexican cuisine brings to the table. It’s not just food; it’s a celebration of heritage.
Final Thoughts
Give this delicious Mexican Cornbread with Ground Beef a try and let your taste buds enjoy a fiesta of flavors! Feel free to tweak the recipe by adding your favorite spices or toppings for a personal touch.
Frequently Asked Questions
Can I Use Turkey Instead of Ground Beef?
Absolutely, you can use turkey instead of ground beef! I often substitute turkey for a lighter, healthier option. It still delivers delicious flavors and pairs perfectly with the spices. Just remember to season it well for extra taste!
How Do I Prevent the Cornbread From Drying Out?
To keep the cornbread moist, I always cover it with foil while baking. Adding a bit more milk or a spoonful of sour cream to the batter works wonders too. You’ll love the texture and flavor!
What Side Dishes Pair Well With This Cornbread?
I’d pair this dish with a fresh avocado salad and zesty lime rice. The creamy avocado balances the cornbread, while the citrusy rice adds a revitalizing touch. Trust me, these sides make the meal unforgettable!
Is It Possible to Make This Dish Gluten-Free?
Absolutely, you can make it gluten-free! Swap the all-purpose flour with a gluten-free blend, ensuring it includes xanthan gum. It tastes just as delicious and lets those with gluten sensitivities enjoy this savory delight.
Can I Freeze Leftovers for Later Use?
Absolutely, you can freeze the leftovers! I suggest wrapping individual portions tightly in plastic wrap and placing them in a freezer-safe bag. That way, you can enjoy this delightful dish whenever you’re craving a comforting meal.
Mexican Cornbread with Ground Beef
Equipment
- 1 large skillet
- 1 large mixing bowl
- 1 9×13 inch baking dish
- 1 Whisk
- 1 Wooden spoon
- 1 Spatula
Ingredients
- 1 pound ground beef
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
- 1 cup canned corn kernels drained
- 1/2 cup green bell pepper chopped
- 1/2 cup onion chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat, then drain the excess fat.
- Add the chopped onion and green bell pepper to the skillet and sauté until softened.
- Stir in the chili powder and cumin, then remove from heat and set aside.
- In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- Whisk together milk, eggs, and vegetable oil in a separate bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the corn kernels and half of the shredded cheddar cheese.
- Spread half of the cornbread batter into a greased 9×13-inch baking dish.
- Layer the ground beef mixture on top of the cornbread batter.
- Spread the remaining cornbread batter over the ground beef layer.
- Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown.
- Allow the dish to rest for 10 minutes before serving.
Notes
