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Mexican Cornbread with Beef

This easy, comforting Mexican Cornbread with Beef is a nostalgic and simple recipe perfect for weeknight dinners and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.