If you’re looking for a hearty, comforting meal that’s quick, easy, and bursting with flavor, then Mexican Cornbread with Hamburger Meat is the recipe you need. This savory, cheesy, and slightly spicy dish combines the best of cornbread with seasoned ground beef, making it perfect for family dinners, weeknight meals, or even potlucks.

What is Mexican Cornbread with Hamburger Meat?

Why You’ll Love This Recipe

• One-Pot Meal: Everything is cooked in one skillet or casserole dish, making it easy to prepare and clean up after.
• Family Favorite: The savory flavors and cheesy layers are sure to be a hit with everyone, from kids to adults.
• Customizable: You can adjust the level of heat by adding more or fewer jalapeños, or substitute the cheese for your favorite variety.
• Perfect for Leftovers: This dish stores well in the fridge and reheats beautifully, making it a great option for meal prepping.

Ingredients for Mexican Cornbread Recipe with Hamburger Meat

To prepare this delicious Mexican cornbread casserole, gather the following ingredients:

For the Ground Beef Filling:

• 1 pound ground beef (lean)
• 1 large onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 8 ounces shredded cheddar cheese

For the Cornbread Batter:

• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 large eggs
• 1 can (14.75 ounces) cream-style corn
• 1 cup milk
• 1/4 cup bacon drippings (or vegetable oil)
• 3 fresh jalapeños, diced (optional for spice)

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). If you’re using a cast iron skillet, place it in the oven while it preheats. This will help create a crunchy crust for your cornbread.

Step 2: Brown the Ground Beef

• In a separate skillet over medium heat, brown the ground beef. Drain any excess fat and return the cooked beef to the skillet. 
• Add diced onion, garlic powder, chili powder, ground cumin, and kosher salt to the beef, stirring well to combine.
• Sprinkle in shredded cheddar cheese and mix everything together until the cheese is melted and the beef is well seasoned. Remove from heat and set aside.

Step 3: Prepare the Cornbread Batter

• In a large mixing bowl, combine cornmeal, all-purpose flour, baking soda, and kosher salt. Stir well to combine.
• Add the eggs, cream-style corn, milk, bacon drippings (or vegetable oil), and diced jalapeños (if desired) to the bowl. Mix until smooth.

Step 4: Assemble the Mexican Cornbread

• Carefully take the hot cast iron skillet out of the oven. Grease it well with bacon drippings or vegetable oil.
• Pour half of the cornbread batter into the skillet, spreading it evenly over the bottom.
• Top with the cooked ground beef mixture, spreading it evenly over the batter.
• Pour the remaining cornbread batter on top of the beef mixture, spreading it out evenly to cover everything.

Step 5: Bake

• Place the skillet in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Serve

• Allow the casserole to cool for a few minutes before slicing. Serve with a side of sour cream, sliced green onions, or a simple green salad for a complete meal.

Nutrition Facts (Per Serving)

Tips for the Perfect Mexican Cornbread

• Hot Skillet: Preheating the skillet before adding the batter helps create a crispy crust, which adds great texture to the dish.
• Spice Level: If you prefer a milder version, use fewer jalapeños or opt for a mild cheese like Monterey Jack.
• Cheese Options: While cheddar is traditional, feel free to experiment with other cheese blends like Colby-Jack, Pepper Jack, or a Mexican cheese blend for added flavor.
• Make Ahead: You can prepare the beef mixture and cornbread batter ahead of time. Just assemble and bake when you’re ready to eat.

Variations

• Vegetarian Option: Replace the ground beef with black beans or lentils for a vegetarian version.
• Add Veggies: Add some bell peppers, zucchini, or corn to the beef mixture for extra flavor and texture.
• Extra Spice: For an extra kick, add chopped pickled jalapeños or a few dashes of hot sauce to the cornbread batter.

FAQ about Mexican Cornbread with Hamburger Meat

Can I use a different type of meat for the filling?

Yes! Ground turkey, chicken, or pork will work well in place of ground beef. Adjust the seasoning according to your preference.

Can I make this recipe without a cast iron skillet?

Yes! If you don’t have a cast iron skillet, you can use a 9×13-inch baking dish instead. Just be sure to grease it well before adding the batter.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in a baking dish, cover with aluminum foil, and bake at 350°F (175°C) for about 15-20 minutes.

Can I freeze this dish?

Yes! Mexican cornbread with hamburger meat freezes well. After baking, let the casserole cool completely, then wrap it tightly in plastic wrap and foil for storage. Freeze for up to 3 months. Reheat in the oven when ready to serve.

Reviews and Community Praise

This recipe has been a hit with families and home cooks who love hearty meals that come together quickly. Here’s what people are saying:

• Samantha M. – “This Mexican cornbread casserole is now my go-to dish for family dinner. It’s simple, flavorful, and so satisfying!”
• Eric T. – “Love this recipe! The jalapeños give it just the right amount of heat, and the cornbread is so soft and delicious. It’s a hit every time.”
• Carla P. – “Made this for a potluck and it disappeared in minutes! It’s easy to make and full of flavor.”

Conclusion