Easy, Healthy, Homemade Traditional Mexican Cornbread with Beef

I still remember the first time I served Mexican Cornbread with Beef at a chilly Sunday lunch — the house smelled like cumin and warm corn, and everyone hovered by the kitchen waiting for that first golden wedge. This easy, comforting Mexican Cornbread with Beef is the kind of recipe that turns weeknight dinners into family memories and makes holidays feel cozy and casual all at once.

Serve it as a hearty weeknight meal, a show-stopping side for a Sunday family dinner, or a warming addition to holiday feasts. It’s traditional enough to feel nostalgic, but simple enough to make on a busy evening.

🧂 Ingredients:

For the beef filling:

• 1 lb (450 g) lean ground beef (or ground turkey / plant-based ground substitute)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (4 oz) can mild diced green chiles (optional, for extra flavor)
• 1 (14 oz) can diced tomatoes, drained slightly (or 1 cup crushed tomatoes)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder (mild or smoked, to taste)
• 1/2 tsp smoked paprika (optional)
• 1/2 cup low-sodium beef or vegetable broth
• Salt and black pepper to taste
• 1 tbsp avocado oil or olive oil (for cooking)

For the cornbread batter:

• 1 1/2 cups whole grain yellow cornmeal (medium grind preferred)
• 1 cup all-purpose flour (or 1 cup gluten-free 1:1 baking flour)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt (or 1 tsp kosher salt)
• 1 tbsp sugar or honey (optional — helps with browning)
• 8 tbsp (1 stick) unsalted butter, melted (or 8 tbsp avocado oil for dairy-free)
• 1 cup buttermilk (or 1 cup plain yogurt thinned with 2 tbsp water; use plant-based milk + 1 tbsp lemon juice for dairy-free)
• 3/4 cup frozen corn, thawed (or fresh corn kernels)
• 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, chilled)
• 1 jalapeño, seeded and finely chopped (optional)
• 4 green onions, thinly sliced
• 4 oz sharp cheddar or Monterey Jack, grated (use dairy-free shredded cheese if needed)
• 2 tbsp chopped fresh cilantro (optional)
• 2 tbsp avocado oil (for pan)

Yield: about 8–10 slices

👩‍🍳 Directions:

1. Preheat your oven to 400°F (205°C). Place a 10-inch cast-iron skillet in the cold oven to preheat along with it (this gives you a beautifully crisp edge).
2. Heat 1 tbsp avocado oil in a skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
3. Add the ground beef, breaking it up with a spoon. Cook 6–8 minutes until browned and no pink remains. Drain excess fat if needed.
4. Stir in diced tomatoes, tomato paste, diced green chiles, cumin, chili powder, smoked paprika, and broth. Simmer 10–12 minutes until the mixture thickens slightly. Taste and season with salt and pepper. Set aside to cool slightly. (Tip: remove from heat early if you’ll layer the beef; cool a bit so it won’t sink.)
5. While the beef simmers, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
6. In a separate bowl or blender, combine melted butter, buttermilk, eggs, and corn. Blend or whisk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix. Fold in green onions, jalapeño, cheese, and cilantro.
7. Carefully remove the hot cast-iron skillet from the oven using an oven mitt. Add 2 tbsp avocado oil and swirl to coat the bottom and sides (it should sizzle slightly).
8. Option A — Mixed: Pour batter all into the hot skillet and then sprinkle the beef mixture evenly over the top, gently pressing it in slightly. Option B — Layered (my favorite): Pour half the batter into the skillet, spread a layer of the cooled beef filling, then pour the remaining batter on top for a distinct beef layer inside.
9. Smooth the top and bake on the center rack for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the edges brown too quickly, tent with foil for the last 5 minutes.
10. Let rest 8–10 minutes before slicing into wedges. Serve warm.

Quick timing summary: prep ~15–20 minutes, simmer beef 10–12 minutes, bake 25–30 minutes. Total ~50–60 minutes.

💡 Tips & Variations:

• For a healthier version: use lean ground turkey or extra-lean beef, replace half the butter with avocado oil, and choose whole grain cornmeal. Add black beans or cooked quinoa to the beef for extra fiber and stretch the filling.
• Gluten-free swap: use a certified gluten-free 1:1 baking flour or replace the cup of flour with 1 cup masa harina + 1/2 cup almond flour (adjust liquid slightly).
• Dairy-free / vegan swap: use plant-based ground beef or cooked lentils, flax eggs, plant-based milk + 1 tbsp vinegar for buttermilk, and dairy-free cheese.
• Low-carb idea: this dish is naturally carb-forward (corn). To lower carbs, serve cornbread slices smaller alongside a large salad, or make a thinner crust and increase the beef/veggie ratio. For a truly low-carb “cornbread” alternative, try a cauliflower crust topped with the beef filling.
• Make-ahead & storage: cool completely, wrap tightly, and refrigerate up to 3–4 days. Freeze individual slices in foil or airtight containers up to 3 months — thaw overnight and reheat in a 350°F oven for 10–15 minutes.
• Reheating: warm slices in a toaster oven or 350°F oven for 8–12 minutes to restore crisp edges. Microwaving will be faster but softens texture.
• Serving ideas: top with avocado slices, pico de gallo, crema or Greek yogurt, chopped cilantro, or a squeeze of lime. Great alongside a green salad, roasted veggies, or a simple bowl of beans.
• Cast iron tip: if you don’t have a cast-iron skillet, use an ovenproof 9×9 or 10-inch pan — preheat a baking sheet instead to mimic the hot pan effect.

🩺 Health & Lifestyle Tie-in

This Mexican Cornbread with Beef is a satisfying source of protein (from the beef or turkey) and — when made with whole grain cornmeal and added beans or veggies — delivers fiber and B vitamins. Choosing lean meat and healthy fats like avocado oil helps keep saturated fat lower, supporting heart health. Small changes in cooking and ingredient choices can improve long-term health and, yes, potentially reduce future healthcare costs — eating well today often pays off tomorrow. Balanced comfort food like this hits the sweet spot between nourishing and indulgent.

❤️ Conclusion

I hope this Easy, Healthy, Homemade Traditional Mexican Cornbread with Beef becomes one of your go-to cozy meals. If you make it, let me know in the comments or tag me on social — I’d love to see your version and any delicious twists you try!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Mexican Cornbread with Beef

This easy, comforting Mexican Cornbread with Beef is a nostalgic and simple recipe perfect for weeknight dinners and family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 10 slices

Course: Main Course, Side Dish

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the beef filling

• 1 lb lean ground beef (or ground turkey / plant-based ground substitute) Use lean meat for a healthier option.
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 4 oz can mild diced green chiles (optional, for extra flavor) Add for more flavor.
• 1 14 oz can diced tomatoes, drained slightly (or 1 cup crushed tomatoes)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder (mild or smoked, to taste)
• 1/2 tsp smoked paprika (optional)
• 1/2 cup low-sodium beef or vegetable broth
• Salt and black pepper to taste
• 1 tbsp avocado oil or olive oil (for cooking)

For the cornbread batter

• 1 1/2 cups whole grain yellow cornmeal (medium grind preferred)
• 1 cup all-purpose flour (or 1 cup gluten-free 1:1 baking flour)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt (or 1 tsp kosher salt)
• 1 tbsp sugar or honey (optional — helps with browning)
• 8 tbsp unsalted butter, melted (or 8 tbsp avocado oil for dairy-free)
• 1 cup buttermilk (or 1 cup plain yogurt thinned with 2 tbsp water; use plant-based milk + 1 tbsp lemon juice for dairy-free)
• 3/4 cup frozen corn, thawed (or fresh corn kernels)
• 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, chilled)
• 1 jalapeño seeded and finely chopped (optional)
• 4 green onions thinly sliced
• 4 oz sharp cheddar or Monterey Jack, grated (use dairy-free shredded cheese if needed)
• 2 tbsp chopped fresh cilantro (optional)
• 2 tbsp avocado oil (for pan)

Method

 

Preparation

1. Preheat your oven to 400°F (205°C). Place a 10-inch cast-iron skillet in the cold oven to preheat along with it.
2. Heat 1 tbsp avocado oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
3. Add the ground beef, breaking it up with a spoon. Cook for 6–8 minutes until browned and no pink remains. Drain excess fat if needed.
4. Stir in diced tomatoes, tomato paste, diced green chiles, cumin, chili powder, smoked paprika, and broth. Simmer for 10–12 minutes until the mixture thickens slightly. Taste and season with salt and pepper. Set aside to cool slightly.
5. While the beef simmers, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
6. In a separate bowl or blender, combine melted butter, buttermilk, eggs, and corn. Blend or whisk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix. Fold in green onions, jalapeño, cheese, and cilantro.

Cooking

1. Carefully remove the hot cast-iron skillet from the oven using an oven mitt. Add 2 tbsp avocado oil and swirl to coat the bottom and sides.
2. Option A — Mixed: Pour batter all into the hot skillet and then sprinkle the beef mixture evenly over the top, gently pressing it in slightly. Option B — Layered (my favorite): Pour half the batter into the skillet, spread a layer of the cooled beef filling, then pour the remaining batter on top.
3. Smooth the top and bake on the center rack for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the edges brown too quickly, tent with foil for the last 5 minutes.
4. Let rest for 8–10 minutes before slicing into wedges. Serve warm.

Notes

For a healthier version, use lean ground turkey or extra-lean beef, replace half the butter with avocado oil, and choose whole grain cornmeal. The dish can be made gluten-free, dairy-free, or vegan with appropriate substitutions. It can be stored and reheated easily, maintaining good texture.