Loraine’s Beefy Mexican Cornbread

5.0 from 1 vote

This delicious, savory cowboy cornbread is the perfect addition to a potluck or chili, or filling enough to be a meal on its own! It features ground beef, cheese, corn and a kick from jalapenos! This recipe gets it’s name from my grandmother, who was an talented home-chef.

Why You’ll Love Lorraine’s Cowboy Cornbread

• Easy to make – the longest step is the bake time!
• Delicious southwest flavors – instead of chopped jalapeno’s you can use a small can of Rotel for a more mild flavor.
• Affordable – this Cowboy Cornbread costs between $10 and $15 to make (mostly depending on the price of your beef)!
• Filling – I love to eat leftovers of this cornbread for lunch the next day!

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 1 cup yellow cornmeal
• 2 eggs
• 1 cup milk
• 1 can creamed corn
• 1/2 cup cooking oil
• 4 jalapenos, chopped
• 1/2 lb grated cheese

How to Make Lorraine’s Cowboy Cornbread

Grease a 9×13 pan and preheat oven to 350 degrees F.

Brown the meat and diced onion until cooked.

Combine the cornmeal, eggs, milk, corn, oil, jalapeños and cheese.

Stir the cooked meat and onions into the other mixture and add to the prepared pan.

Bake for 45 minutes.

Related Recipes

• Easy Crockpot White Chicken Chili – what I served this with!
• Shrimp and Chicken Fried Rice
• A Perfect Potato Soup
• Air Fryer Sweet Potato Wedges
• Avocado Shrimp Rolls

Mexican Cornbread Tips

Do you have to refrigerate Mexican cornbread with beef?

Yes, it’s best to refrigerate Mexican cornbread with beef. Because this dish typically contains perishable ingredients like ground beef, cheese, and possibly other dairy products (such as sour cream or buttermilk in the batter), it should be stored in the refrigerator to keep it safe.

To store:

• Let the cornbread cool completely, then cover it tightly with plastic wrap or place it in an airtight container.
• Refrigerated, it should stay fresh for about 3-4 days.

When you’re ready to enjoy it again, you can reheat individual slices in the microwave, or warm a larger portion in the oven.

Why is my Mexican cornbread crumbly?

Crumbly Mexican cornbread can be caused by a few common issues, but the good news is they’re easy to fix! Here are some possible reasons and tips to make it more moist and cohesive:

1. Not Enough Moisture: Cornbread needs a good balance of wet ingredients to stay moist. If your recipe feels dry, try adding an extra egg, a little more milk, or even a spoonful of sour cream or yogurt to improve texture.
2. Too Much Cornmeal: Cornmeal gives cornbread its classic texture, but if there’s too much, it can make the bread overly crumbly. Try reducing the cornmeal slightly or adding more flour for better binding.
3. Overmixing the Batter: Mixing too much can create a crumbly texture, as it develops the gluten too much in the flour. Mix the batter just until the ingredients are combined.
4. Baking Time and Temperature: Overbaking can dry out cornbread, leading to crumbliness. Make sure you’re baking at the correct temperature and check a few minutes early to prevent overbaking.
5. Type of Cornmeal: Fine cornmeal will produce a softer, less crumbly texture compared to coarse cornmeal. If you’re using a very coarse variety, try a finer one to see if it improves the texture.

5.0 from 1 vote