Every time I make Aunt Peggy’s Mexican Cornbread, I can’t help but smile at how this recipe found its way into my life. A few years ago, on a road trip through small Southern towns, I stopped at a roadside flea market just outside of Tupelo. Amid vintage glassware and mason jar jams, a friendly woman in an embroidered apron was serving up wedges of a sizzling cornbread straight from a cast iron skillet. The scent—cornmeal, onions, cheese, and spice—was magnetic.
I asked for the recipe, and she handed me a handwritten index card with “Peggy’s Cornbread” scribbled at the top. I thanked her, folded it into my notebook, and didn’t think much of it until I found it again months later while decluttering the pantry. On a rainy afternoon, I gave it a go, curious but not expecting anything grand.
What came out of the oven changed my opinion of cornbread forever. This wasn’t your average crumbly, dry side dish. It was moist, rich, packed with savory beef and sweet corn, with a slight kick from red pepper. Every bite felt like comfort wrapped in tradition and flavor.
Now, I make it when I want to share something soul-warming with friends or when I’m craving a hearty one-pan meal that still tastes homemade. It’s not fancy—but it’s honest, full of character, and it never fails to impress at potlucks.
Short Description
Aunt Peggy’s Mexican Cornbread is a hearty, skillet-baked cornbread filled with beef, cheese, onions, and seasoned corn. Moist, flavorful, and perfectly crisp on the edges, it makes a bold and satisfying side—or even a full meal.
Key Ingredients
- 1 cup self-rising yellow cornmeal
- ½ cup oil
- 1 cup milk
- 3 eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped onion
- ½ tsp ground red pepper
- 1 (8 oz) can Mexicorn or Southwest-style corn
- 1 pound ground chuck, browned and drained
- 1 tbsp Crisco (for greasing the skillet)
Tools Needed
- 12-inch cast iron skillet
- Mixing bowls
- Wooden spoon or spatula
- Oven mitts
- Measuring cups and spoons
- Skillet or pan for browning meat
- Toothpick (for testing doneness)
Cooking Instructions
Step 1: Preheat the Oven & Prepare the Skillet
Set your oven to 425°F. Once the temperature reaches about 300°F, place your cast iron skillet inside with 1 tablespoon of Crisco. Let it heat while the oven finishes preheating—the goal is to melt the shortening and get the skillet hot for that signature crispy crust.
Step 2: Brown the Beef
In a separate skillet, brown 1 pound of ground chuck over medium heat. Once fully cooked, drain the grease and set the meat aside to cool slightly. Make sure it’s not too hot when added to the mix—it could start cooking the eggs.
Step 3: Mix the Batter
Just before your oven hits 425°F, mix all the ingredients in a large bowl: cornmeal, oil, milk, eggs, cheddar cheese, chopped onions, ground red pepper, Mexicorn, and the browned beef. Stir until just combined—don’t overmix or the texture may toughen.
Step 4: Pour into the Hot Skillet
Carefully remove the hot skillet from the oven using oven mitts (it will sizzle!). Pour the batter into the skillet while the grease is still hot. The edges will crackle and start forming that golden crust. Don’t fill the skillet to the brim; leave about ½ inch for rise.
Step 5: Bake Until Golden and Done
Slide the skillet back into the oven. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be crisp and pulling slightly from the sides.
Why You’ll Love This Recipe
Deep, savory flavor from beef, cheddar, and onion
Perfect texture: crispy edges with a moist, tender crumb
One-pan convenience—no need for extra sides
Spicy-sweet balance with red pepper and corn
Great for leftovers, potlucks, or feeding a crowd
Mistakes to Avoid & Solutions
Pouring batter too early: If you mix the batter too soon before the oven is hot, the cornmeal starts to absorb moisture and dries out. Wait until the oven is nearly ready.
Cold skillet: Don’t skip preheating your cast iron with Crisco—this creates that iconic crisp crust.
Overfilling the skillet: Leave space for the batter to rise. Too much and it’ll overflow.
Overmixing: Stir just until everything is incorporated. Overmixing results in a tough crumb.
Undercooking the center: Test with a toothpick in the center—not just the edges. If it’s gooey, give it 5 more minutes.
Serving and Pairing Suggestions
– Serve warm from the skillet with a dollop of sour cream or salsa
– Pair with chili, collard greens, or a fresh avocado-tomato salad
– Slice and serve with scrambled eggs for a Southern-style breakfast
– Works great for brunch, picnics, or potlucks—cut into wedges or squares
– Serve family-style straight from the skillet or plated with a garnish of cilantro
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap slices tightly in foil and freeze up to 2 months.
Reheat in oven: Place in a 350°F oven for 10–15 minutes. Cover loosely with foil to avoid drying out.
Microwave: Heat individual slices for 30–45 seconds, but this softens the edges.
Avoid sogginess: Let leftovers cool completely before sealing to prevent condensation.
FAQs
1. Can I make this recipe without a cast iron skillet?
Yes, but the crust won’t be as crisp. Use a heavy-duty baking dish and heat it in the oven first with a bit of oil.
2. Is this dish spicy?
It has a mild kick from the red pepper. For more heat, add chopped jalapeños. For less, omit the red pepper.
3. Can I use ground turkey instead of beef?
Absolutely. Just brown and drain it as you would the chuck. The flavor is slightly lighter but still delicious.
4. What kind of corn should I use?
Mexicorn or Fiesta corn adds the perfect blend of sweet corn and peppers. Regular canned corn works too, but the flavor won’t be as bold.
5. How can I make this gluten-free?
Use a gluten-free self-rising cornmeal mix and double-check that all other ingredients (especially the corn and seasoning) are gluten-free.
Tips & Tricks
– Let the cooked beef cool slightly before adding it to avoid scrambling the eggs.
– For extra crunch, sprinkle a handful of shredded cheese or crushed tortilla chips on top before baking.
– Want smokier flavor? Add ½ tsp of smoked paprika or a dash of chipotle powder.
– Don’t skip draining the beef—it keeps the bread from getting greasy.
– If you want taller cornbread, use a 10″ skillet instead of 12″ for a thicker slice.
Recipe Variations
Cheesy Jalapeño Version
Swap ground red pepper with 1 finely diced jalapeño. Add ½ cup pepper jack cheese along with the cheddar. Follow the same steps for mixing and baking.
Veggie-Loaded
Leave out the meat and mix in 1 cup sautéed zucchini, bell pepper, and mushrooms. Use olive oil instead of Crisco. This makes a great vegetarian twist.
Breakfast Cornbread Bake
Add ½ cup cooked and crumbled breakfast sausage instead of ground chuck. Mix in a pinch of sage and serve with scrambled eggs for a hearty breakfast.
Southwestern Chicken Twist
Use shredded rotisserie chicken instead of beef and add 1 tsp taco seasoning. Toss in ¼ cup black beans and follow the same baking method.
Mini Muffin Version
Spoon the batter into greased muffin tins instead of a skillet. Bake at 400°F for 18–20 minutes. Great for parties or lunchboxes.
Final Thoughts
Making Aunt Peggy’s Mexican Cornbread always feels like reviving a memory passed through cast iron and handwritten notes. It’s rustic, bold, and the kind of dish that never tries too hard—yet leaves everyone asking for seconds. The flavors hit all the right notes: sweet corn, rich beef, melted cheddar, and that gentle kick from red pepper.
It’s comfort food, plain and simple—but with a touch of flair. The skillet sizzle, the crispy crust, and the savory aroma make it feel like a celebration every time. And what I love most? It’s forgiving, easy to tweak, and endlessly satisfying.
It’s become more than just a recipe in my rotation. It’s a conversation piece, a memory-maker, and a reminder that sometimes, the best dishes come from unexpected places—like a flea market card passed from one cook’s hand to another’s.
Aunt Peggy's Mexican Cornbread
Ingredients
- 1 cup self-rising yellow cornmeal
- ½ cup oil
- 1 cup milk
- 3 eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped onion
- ½ tsp ground red pepper
- 1 8 oz can Mexicorn or Southwest-style corn
- 1 pound ground chuck browned and drained
- 1 tbsp Crisco for greasing the skillet
Instructions
- Preheat oven to 425°F. When it hits 300°F, place 1 tbsp Crisco in a 12" cast iron skillet and set it inside to melt and heat up.
- Brown 1 lb ground chuck in a skillet over medium heat. Drain the grease and let the meat cool slightly.
- Right before the oven reaches 425°F, mix cornmeal, oil, milk, eggs, cheddar, onion, red pepper, Mexicorn, and cooled beef in a large bowl until just combined.
- Carefully remove the hot skillet. Pour in the batter (it should sizzle). Leave about ½ inch at the top to allow room for rising.
- Bake for 30 minutes, or until golden and a toothpick in the center comes out clean. The edges should be crisp and slightly pulled from the sides.
