Jalapeño Cheddar Cornbread

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You'll flip over this amazing crispy cornbread with a layer of juicy beef, melted cheddar cheese, and spicy jalapeños that is simple enough for a weeknight supper!

5 from 5 votes

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Course: Main Courses

Cuisine: Mexican

Servings:

Calories: 655kcal

Equipment

Ingredients

1 1/2 lb ground beef
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 1/2 tsp salt
1/2 tsp baking soda
1/2 cup bacon grease or cooking oil
1 can whole kernel corn drained
12 oz mild cheddar cheese shredded
2 jalapeños seeded and diced

Instructions

Preheat oven to 350 degrees. In a large pan over medium heat, brown ground beef then drain.
In a large bowl, combine cornmeal, buttermilk, eggs, salt, baking soda, grease, and corn.
Pour half of cornmeal batter into a well-greased skillet or casserole dish. Top with a layer of beef, then shredded cheese, then diced jalapeños.
Top cheese layer with remaining cornmeal batter and bake for 50 minutes, or until edges are crispy and top is golden brown.

Notes

Freezer Option: This cornbread freezes easily and can be reheated at 350 degrees for 30 to 40 minutes.

Nutrition