Ground Beef/Jalapeno Cornbread Casserole
Ingredients
- 1 lb ground meat
- 1 onion, chopped fine
- 1/2 lb cheddar cheese, grated
- 3 jalapenos, chopped
- 1 cup cornmeal
- 2 eggs beaten
- 1 cup milk
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 (15 oz) can whole kernel corn drained
- 1/4 cup oil for cornbread
Step-by-Step Instructions
- In a medium pan, add a small amount of oil and cook the ground meat about 10 to 15 minutes until browned. Drain well and set aside.
- In a large mixing bowl, combine the cornmeal, baking soda, and salt. Add the beaten eggs and milk, and stir until blended. Add the 1/4 cup oil and stir well. Then add the drained corn and chopped jalapeños.
- Grease a 9x9 inch casserole dish. Layer half of the cornmeal mixture on the bottom of the dish, then add the browned ground meat in an even layer, followed by the chopped uncooked onion, then the grated cheese, and top with the remaining cornmeal mixture, spreading it evenly to cover.
- Bake at 425°F for 20 minutes until golden brown or until a toothpick inserted in the center comes out clean.
- Method 2 - (Picture version): Grease a 9x9 inch casserole dish. Layer half of the cornmeal mixture on the bottom of the dish, then the browned ground meat, the chopped uncooked onion, and top with the remaining cornmeal mixture. Bake at 425°F for 20 minutes until golden brown or until a toothpick comes out clean. Remove from oven and immediately top with the grated cheddar cheese, then place back in oven for 2-3 minutes to finish melting the cheese.
Common Problems and Solutions
Q: Why is my cornbread layer too dry?
A: Make sure you're not overbaking—check at 20 minutes with a toothpick. Also, draining the corn well is important, but the liquid from the eggs and milk should keep the batter moist. If your cornmeal is very coarse, you might need an extra tablespoon or two of milk.
Q: Can I make this ahead?
A: Yes, you can assemble the casserole (without baking) up to 4 hours ahead and keep it covered in the refrigerator. Add 5-10 minutes to the baking time if you're starting with a cold casserole. The cornbread batter may settle, so give it a gentle stir before layering.
Q: How spicy is this with 3 jalapeños?
A: It has a moderate kick—enough to taste the heat but not overpowering for most people. If you're sensitive to spice, start with 1-2 jalapeños, or remove the seeds and membranes where most of the heat is. For more heat, leave the seeds in or add a dash of cayenne to the meat.
Tips and Techniques
For extra flavor, season the ground beef with salt, pepper, and a pinch of Cajun seasoning while browning. The raw onion layer adds a nice bite, but if you prefer milder onion flavor, you can sauté it briefly with the meat. Method 2 (melting cheese on top at the end) gives a prettier presentation with gooey, melted cheese instead of baked-in cheese.
Ingredient Substitutions
- ground beef: ground turkey, ground chicken, or ground pork
- jalapeños: poblano peppers for milder heat, or serrano peppers for more heat
- cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend
- whole kernel corn: frozen corn (thawed and drained) or fresh corn cut from the cob
Equipment Needed
- 9x9 inch casserole dish or baking dish
- Medium skillet for browning meat
- Large mixing bowl
- Grater for cheese
Historical Context
Cornbread casseroles became popular throughout the South as economical one-dish meals that stretched ingredients to feed large families. Adding jalapeños and layering Mexican-inspired ingredients reflects the Tex-Mex influence that’s strong in Southwest Louisiana Cajun country.
