Weeknight Mexican Cornbread
Weeknight Mexican Cornbread is a recipe my mom made for our family when we were growing up. It comes from my Uncle Steve and Aunt Sheryl. It’s quite delicious and easy to prepare, so it’s great for a weeknight meal for your family.
(Post modified on 2/23/23.)
The creamed corn adds sweetness to the cornbread, and the green chilies give the dish a little heat. Combine it all with hamburger and cheddar cheese, and it’s a very satisfying meal.
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Ingredients for Weeknight Mexican Cornbread
(See the full recipe at the bottom of this post.)
- lean ground beef (80/2) or ground venison
- sweet onion
- chopped green chilies
- chili powder
- kosher salt
- freshly ground black pepper
- all-purpose flour
- baking soda
- whole milk
- creamed corn
- large eggs
- vegetable oil
- cheddar cheese
Instructions for Making this Dish
Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a knife and cutting board, chop the onion. With a box grater, shred the cheddar cheese.
If possible, I always encourage folks to buy block cheese instead of the shredded kind. It just tastes and cooks better.
In a large skillet, brown the ground beef. Add the chopped onion and green chilies. Cook until tender. Stir in the chili powder, kosher salt, and freshly ground black pepper.
This recipe works well with lean ground beef or even ground venison.
In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and baking soda.
Make a hole in the center and add in the milk, creamed corn, large eggs, and vegetable oil. Mix the eggs with a fork, and then mix it all together until well blended.
Pour half of the cornmeal batter into a greased 9 x 13″ baking pan.
Cover this with the ground beef mixture. Sprinkle with the shredded cheddar cheese.
Finish by pouring the remaining cornmeal batter over the meat and cheese.
Bake for 35-40 minutes until golden brown.
Serve with shredded lettuce, sour cream, and your favorite salsa. Of course, I like to ramp mine up with splashes of Louisiana Hot Sauce, but that’s just me. This recipe will serve 6-8 people.
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Weeknight Mexican Cornbread
- 1 pound lean ground beef 80/20 or Ground Venison
- 1 1/2 cups sweet onion chopped
- 4 oz chopped green chili's
- 2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup whole milk
- 15 oz creamed corn
- 2 large eggs
- 1/3 cup vegetable oil
- 8 oz cheddar cheese grated
- Preheat oven to 350 degrees. Chop the onion and grate the cheddar cheese.
- In a large skillet, brown the ground beef. Add the chopped onion and green chile's and cook until tender. Season with chili powder, kosher salt, and freshly ground black pepper.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, kosher salt, baking soda, whole milk, creamed corn, large eggs, and vegetable oil.
Assemble the Casserole
- To assemble the dish, pour half of the cornmeal batter into a greased 9 x 13" baking pan.
- Cover with the meat mixture. Sprinkle with cheese.
- Pour remaining cornmeal batter over the meat and cheese. Bake in preheated oven for 35-40 minutes until golden brown.
- Serve with shredded lettuce, sour cream, and salsa. Serves 6-8.