Cajun Cornbread III aka Mexican Cornbread

12 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
5.0/5 (1)
Most Cajuns like their food spicy but with lots of flavor. This cornbread with ground beef, jalapenos, cheddar cheese, and cream corn gives you both. It’s a hearty side dish that pairs perfectly with gumbo, jambalaya, or red beans and rice.

Ingredients

12 servings
  • 1 box Jiffy Cornbread
  • 1 (15 oz) can cream corn
  • 1 lb cheddar cheese
  • 1 medium onion, chopped fine
  • 1 medium bell pepper, chopped fine
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp baking powder
  • Black pepper to taste
  • 3 jalapeno peppers, chopped fine
  • 1 lb ground meat (preferably lean)

Step-by-Step Instructions

  1. Brown the ground meat in a skillet over medium-high heat, breaking it up as it cooks, about 8-10 minutes. Drain off excess fat.
  2. In a glass bowl, mix the browned ground meat, cream corn, onion, bell pepper, garlic powder, salt, baking powder and black pepper. Pour this mixture into a greased 9x13 inch baking dish.
  3. In a separate bowl, mix the cornbread per the box instructions but do not bake.
  4. Top the meat mixture in the baking dish with the chopped jalapeno peppers, then pour the cornbread mix over everything, and lastly, sprinkle the cheese evenly on top. Bake for 1 hour at 350°F until the cornbread is golden brown and the cheese is melted and bubbly.

Common Problems and Solutions

Q: Why is my cornbread soggy in the middle?

A: Make sure to drain the ground meat well before mixing. Excess fat or moisture from the meat can make the cornbread layer soggy. Also, ensure your oven temperature is accurate—too low and it won't set properly.

Q: Can I adjust the heat level?

A: Absolutely. Use 1-2 jalapenos for mild heat, or add more for extra spice. You can also use poblano peppers for a milder version, or add cayenne pepper to the meat mixture for more kick.

Tips and Techniques

Let the cornbread rest for 10-15 minutes after baking before cutting—this helps it set up and makes serving easier. The cheese creates a beautiful golden crust on top that gets even better if you broil it for the last 2-3 minutes of cooking.

Ingredient Substitutions

  • ground beef: ground turkey or ground pork
  • Jiffy Cornbread mix: any cornbread mix or homemade cornbread batter
  • cheddar cheese: pepper jack cheese or Mexican blend
  • fresh jalapenos: 1 small can diced green chiles

Equipment Needed

  • Large skillet for browning meat
  • 9x13 inch glass baking dish
  • Mixing bowls

Historical Context

Mexican cornbread became popular in South Louisiana as Cajun cooks embraced Tex-Mex flavors in the 1970s and 80s. This version takes it further by adding ground beef, making it substantial enough to be a meal on its own or a hearty side for gumbo or red beans.