Go Back Email Link

Aunt Peggy's Mexican Cornbread

Aunt Peggy’s Mexican Cornbread is a hearty, skillet cornbread loaded with beef, cheese, onions, and seasoned corn—moist inside, crisp on the edges, and bold enough to serve as a meal or side.
Print Recipe Pin Recipe

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.