Tuesday, February 3, 2009

Quick And Easy Mexican Cornbread

I don't know about you, but I get in a rut sometimes (!) when it comes to what I cook. I tend to cook the same few things over and over again for a while. Then I'll switch out a recipe or two, and make those same few dishes over and over again! This recipe today is a tried and true one that I make in spurts--sometimes more than others! It's not a typical cornbread, it's a meal in itself.

Too, brown, but doesn't it look good?

There are a couple of different ways to make Mexican Cornbread, but this is how I did it today.


  • 1 lb ground meat

  • 2 pkgs cornbread mix

  • 1 can cream style corn

  • 2 eggs

  • 1 8oz container sour cream

  • cheese

  • chopped or sliced jalapenos or other peppers, or chopped green chilies (optional)

Cook the ground meat and drain. In a large mixing bowl, mix together the cornbread mix, eggs, sour cream, and corn. Today I'm baking this in a large iron skillet, sometimes I just use a 9 x 9 pan, or even a 9 x 13. When I use the iron skillet, I add a couple of tablespoons of oil and heat the skillet, either in the oven or on top of the stove. If I use anything else, I skip that part and just grease the pan. Add about half of the batter to the pan. Layer the cooked ground meat, sprinkle with peppers if using, then cover it with cheese of your choice. Today I had some sandwich sized slices of cheddar, and also some grated Mexican blend. Cover with remaining cornbread batter and bake at about 350 F for 30-40 minutes, or until the center seems set and the top is slightly browned. (As you can see from the picture, I let this one get too brown-my oven gets too hot, and it should have been adjusted down a little more.)


Sometimes I use Mexican cornbread mix, usually one Mexican and one regular. I've also used Mexi-corn or whole kernel corn in place of the cream-style corn. When our son was small, he didn't like the "red and green things" in it, so I started using the plain.

Today I used regular Jiffy cornbread mix; at home or when I can get it, I like the Corn-kits brand. You can certainly use any scratch cornbread recipe that you may have, and just add the corn to the batter.

This is very filling, and leftovers reheat well, either in the oven (wrap in foil so it doesn't dry out) or in the microwave.

Give this a try and see how you family likes it!

For more links to other recipes, see Tasty Tuesday at Forever...Wherever, or Tempt My Tummy Tuesday at Blessed with Grace.

Good cooking, and good eating!


  1. Wow! I really like this recipe! I have some pretty big cornbread fans around here! I'll have to try it and let you know what they say! Thanks for joining us for Tasty Tuesday!

  2. This will be a wonderful addition, at our house. I am so glad you joined us, for Tempt My Tummy Tuesday. I hope you will keep coming back!

  3. Thanks ladies, I just found both of your recipe carnivals/swaps, I'll be back!

  4. Remembering your post on this meal helped me make something similar tonight. My kids loved it too. I want to try your exact recipe soon.

  5. Love Love Love your blog!!! I can't remember how I stumbled upon it, but I think from A virtuous woman.. anyway, your cooking has me enthralled! I love the photos and the explanations are concise and clear...wonderful! I may be hungry (I usually am), but everything looked great and I wanted to try it all right away! Especially this Mexican Cornbread! And the peanut butter cookies...and... LOL! I just got started and I need to go to BED girl! Stop tempting me! :)
    Love it! I'm a follower now!
    Warmly, Tracey C.

  6. So glad you like the blog! I really appreciate the comments; you know how it is, sometimes you wonder if anybody "out there" is really reading what you write or if you're just posting blindly into cyber-space. Thanks again.

  7. I made a similar recipe years ago and then lost it. I have been looking for a long time for another recipe so I can make it again. I am making it tonight....sooooo excited. Thank you

  8. it is not to brown at all ,growing up my dad made it all the time. I love it

  9. what size cream style corn do you use?

    1. Hi, sorry it took so long to reply--I just use the standard size-probably about 15-16 ozs.

  10. I've been making this for years now. I sometimes substitute the ground beef for hot sausage. I also use fresh jalapeno peppers and a tad of Cayenne Pepper depending on how hot i want it.
    I haven't put the sour creme in it but, will be doing so today.
    We love it with home made chili. It's a great addition especially if you don't have hot tomales.
    Heading to the store now to buy my ingredients for a great meal on Halloween.
    Thanks for the tip on the sour creme. Don't know why i have been leaving that out.

    1. Hope you enjoy it--this is a favorite around my house!