East Texas Mexican Cornbread
East Texas Mexican Cornbread is outrageously good! This layered cornbread has a ground beef layer in the middle with Cheddar cheese. The cornbread layers include creamed corn and chopped jalapeños. We served it with sour cream and picante sauce. This irresistible cornbread recipe is great with chili or any Tex Mex dish.
Equipment
- 1 12-inch cast iron skillet or you can substitute a 9x13" baking dish
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 sharp knife to chop jalapeños
- 1 cutting board
- 1 hamburger chopper to break meat up into small pieces while frying
- measuring cups
- measuring spoons
- 1 wire rack trivet or towel to protect counter from hot cast iron skillet
Ingredients
FILLING:
- 1 lb. lean ground beef
- 1 large onion chopped
- 8 oz. sharp cheddar cheese shredded
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. sea salt
CORNBREAD:
- 1 1/4 cups cornmeal
- 1 cup unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 tsp. baking soda
- 3/4 tsp. sea salt or kosher salt
- 2 large eggs
- 14.75 oz. can creamed corn
- 1 cup half-and-half or whole milk
- 1/4 cup bacon drippings (plus more to grease the skillet)
- 1 large jalapeno pepper diced finely
Instructions
FILLING:
- Preheat oven to 350º.
- Place a 12-inch cast iron skillet in the oven to get hot.
- Brown ground beef in a skillet and drain any excess grease.
- (You probably won’t have much if you use 93% to 96% lean ground beef.)
- Use a hamburger chopper to break meat down into small pieces while frying.
- Add onion when meat is about half-way done.
- Remove from heat.
- Add cheese, garlic powder, chili powder, cumin and salt to the ground beef mixture.
- Set aside.
CORNBREAD:
- In a large bowl, add cornmeal, flour, baking soda and salt.
- Whisk to combine.
- Add eggs, creamed corn, milk (or half-and-half), bacon grease and jalapenos.
- Mix well to combine.
- Using oven mitts, carefully remove skillet from hot oven and place on trivet, wire cooling rack or towel on top of counter.
- Grease skillet carefully with bacon drippings or oil.
- Pour half of the cornbread mixture into the bottom of the cast iron skillet.
- Spread evenly.
- Top with ground beef and cheese mixture, spreading this mixture evenly.
- Top with remaining cornbread mixture and spread evenly again.
- Bake at 350º for 45-50 minutes, or until well-browned and mixture is set.
- Slice and serve immediately.
Notes
NOTE: This cornbread must be served hot! It will not taste as good if you allow the cornbread to cool down. If the cornbread has cooled to room temperature, place skillet back in oven and warm at low temperature (about 250º-300º) for 10-15 minutes.
NOTE: We enjoyed serving the cornbread slices with sour cream and picante sauce. You can use salsa and/or sliced jalapeño peppers, if desired.
NOTE: Be extremely careful handling the skillet after it has heated in the oven. Use oven mitts and place on a thick towel, trivet or wire cooling rack. Carefully grease the skillet being careful not to burn your hands while doing so. You may find it easiest to brush the bacon grease onto the bottom and sides of skillet with a pastry brush.
NOTE: Use extra caution when chopping and seeding jalapeño peppers. It's preferable to use gloves and be careful not to tough your face, especially your eyes while chopping. Wash hands thoroughly after chopping.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 347kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 85mgSodium: 535mgPotassium: 336mgFiber: 3gSugar: 3gVitamin A: 472IUVitamin C: 4mgCalcium: 176mgIron: 3mg
Tried this recipe?Let us know how it was!