Mexican Cornbread Skillet with Ground Beef
This Mexican Cornbread Skillet with Ground Beef is a weeknight dinner that feels like a treat without the work. A tender golden cornbread bakes right over a spiced beef and corn layer, all in one pan.
Every bite gives you a little heat from jalapeños, a mild sweetness from the cornbread, and the deep savory flavor of taco-seasoned meat. It is the kind of meal that disappears fast, and the pan is always empty at the end of dinner.
What Makes This Skillet So Good
I love this recipe because the cornbread soaks up the juices from the beef as it bakes, staying soft underneath while the cast iron gives the edges a crackly crust. No dry cornbread here.
The beef is seasoned with a simple blend you probably already have in the cupboard. Chili powder, cumin, and a little smoked paprika do all the heavy lifting, so it tastes slow-simmered without any of the waiting.
Ingredients
- 1 lb lean ground beef (90/10): the fat from 90/10 keeps things moist without making the cornbread greasy.
- 1 small yellow onion, diced: a sweet onion works too.
- 2 garlic cloves, minced: fresh gives the best punch, but 1/2 tsp garlic powder is fine in a bind.
- 1 tbsp chili powder: use a mild blend unless you want extra heat.
- 1 tsp ground cumin: rounds out the taco flavor.
- 1/2 tsp smoked paprika: adds a hint of campfire depth.
- 1/4 tsp cayenne pepper (optional): skip it if you are feeding kids or heat-sensitive guests.
- 1 (15 oz) can diced tomatoes, drained well: too much liquid makes the cornbread soggy, so drain thoroughly.
- 1 cup corn kernels (frozen and thawed, or drained canned): adds little bursts of sweetness.
- 1 cup yellow cornmeal: medium grind gives the best texture without being gritty.
- 1 cup all-purpose flour: keeps the cornbread tender.
- 1/4 cup granulated sugar: just enough to balance the spicy beef without tasting like cake.
- 1 tbsp baking powder: gives the batter lift so it bakes up fluffy.
- 1/2 tsp salt: I use fine sea salt.
- 1 cup buttermilk: the acid helps the cornbread rise and stay tender. See the FAQ for a quick swap.
- 4 tbsp unsalted butter, melted: plus a little extra to grease the skillet if it is not well seasoned.
- 1 large egg: at room temperature mixes in better, but cold works in a pinch.
- 1 cup shredded Mexican blend cheese: pepper jack or sharp cheddar are both good alternatives.
- Sliced jalapeños: fresh or pickled, whatever you have.
- Fresh cilantro and sour cream for serving: these cut the richness and cool things down.
Variations / Substitutions
- Use ground turkey or chicken: brown it with an extra splash of oil since the leaner meat lacks fat. The dish will be a little lighter but still full of flavor.
- Make it spicier: stir a minced chipotle pepper in adobo into the beef along with the spices.
- Add black beans: drain and rinse one 15 oz can, then fold it in with the tomatoes and corn for a heartier meal.
- Dairy-free swap: use a plant-based buttermilk (1 cup oat milk with 1 tbsp apple cider vinegar) and your favorite melty dairy-free cheese shreds.
If you enjoy this, take a look at my classic Southern Cornbread with Sausage for another one-pan favorite.
How to Make Mexican Cornbread Skillet with Ground Beef
Step 1: Brown the Beef and Onions
Set your oven to 400°F (200°C) so it is hot and ready. Place a 10-inch cast-iron skillet over medium-high heat and crumble in 1 lb ground beef along with the diced onion. Cook, breaking up the meat with a spoon, until the beef is no longer pink and the onions have softened, about 6 minutes.
You will see a little browned fond sticking to the bottom of the pan. That is good. Drain off any pooled fat, then stir in the 2 minced garlic cloves and let them cook for 30 seconds more until fragrant. An extra moment here builds a richer base for the spices.
Step 2: Mix the Cornbread Batter
While the beef cooks, grab a medium mixing bowl. Whisk together the 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make a well in the center and pour in the 1 cup buttermilk, 4 tablespoons melted butter, and the egg.
Stir with a fork just until the dry streaks disappear. The batter will be thick and a little lumpy, and that is exactly what you want. Overmixing makes the cornbread tough, so stop the second it comes together. The touch of sugar will soften the edge of all those warm spices in the meat.
Step 3: Assemble the Skillet
Take the skillet off the heat. Stir in the 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and the cayenne if using, then fold in the drained diced tomatoes and 1 cup corn. Taste the beef and add a pinch more salt if it needs it. Spread the mixture into an even layer.
Now spoon the cornbread batter over the top. It will be thick, so dollop it around and use a spatula to gently spread it all the way to the edges, covering the beef completely. Do not stir the layers together. You want that clean separation of moist meat below and golden bread on top.
Step 4: Bake and Serve
Scatter the 1 cup shredded cheese evenly over the batter, then dot the top with as many jalapeño slices as your crew can handle. Slide the skillet into the hot oven and bake until the cornbread is golden brown and a toothpick poked into the center of the bread comes out clean, 20 to 25 minutes.
The cheese will be bubbling, the edges will pull away slightly from the pan, and your kitchen will smell fantastic. Let the skillet rest on the stovetop for 5 minutes, then slice it right into wedges. Spoon on a dollop of sour cream, scatter fresh cilantro over the top, and serve it straight from the pan.
A Few Notes Before You Start
- A well-loved cast-iron skillet gives the best crust, but a greased 9-inch square baking dish works fine. You will just give up those crispy edges.
- If your cornmeal is coarse, let the batter sit for 5 minutes before you spread it on the beef. That little rest softens the grains so they do not stay gritty.
- Store any leftover chipotle peppers in adobo in a small freezer bag for the next time you want to spike the heat level.
Bake times by pan:
| Pan | Temperature | Time |
|---|---|---|
| 10-inch cast iron skillet | 400°F (200°C) | 20-25 mins |
| 9×9-inch baking dish | 400°F (200°C) | 25-30 mins |
Make-Ahead and Storage
- Refrigerate: pile leftovers into a sealed container and they will keep for 3 days. The cornbread softens a bit, but the flavor holds up well.
- Reheating: a couple of minutes in the microwave revives a single serving, while a 350°F oven for 10 minutes brings the crust back to life for bigger portions.
What to Serve With Mexican Cornbread Skillet
A simple green salad with a lime vinaigrette cuts through the richness and keeps the whole meal balanced. Sliced avocado or a spoonful of guacamole adds a creamy coolness that works against the spicy beef, and a side of Mexican rice rounds out the plate for hungrier appetites.
Frequently Asked Questions
Can I use milk instead of buttermilk?
Yes, stir 1 tablespoon of fresh lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. It thickens just like buttermilk and gives the same tender crumb.
Can I make this ahead of time?
The cornbread is best right out of the oven, but you can brown the beef and mix the dry ingredients a day ahead. When you are ready, just whisk the wet batter and assemble before baking.
How do I make it less spicy?
Skip the cayenne and omit the fresh jalapeño slices on top. If you still want a little pepper flavor, use drained mild green chilies instead.
Mexican Cornbread Skillet with Ground Beef Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). In a 10-inch cast-iron skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink and the onion softens, about 6 minutes. Drain off fat, then stir in the garlic and cook 30 seconds more.
- Meanwhile, whisk the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Add the buttermilk, melted butter, and egg, stirring just until combined.
- Off the heat, stir the chili powder, cumin, paprika, cayenne, tomatoes, and corn into the beef. Spread the mixture evenly. Pour the cornbread batter over the top and use a spatula to spread it to the edges. Sprinkle the cheese and dot with jalapeños.
- Bake until the cornbread is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the skillet rest 5 minutes, then slice, top with fresh cilantro and sour cream, and serve.
