Upclose of a slice of Mexican Cornbread topped with lettuce and tomatoes.

Ultimate Shortcut Mexican Cornbread

This easy shortcut recipe makes the perfect one dish casserole meal for any night of the week! Baked up in a cast iron skillet, this cheesy cornbread is made with creamed corn, ground beef and spicy jalapenos!

Course Main Course
Cuisine American, Mexican
Keyword Easy Recipe, family meal, TexMex
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8


  • (2) 6.5 oz yellow cornbread mix packages
  • 1 C buttermilk
  • 1-2 Tbsp canola oil
  • 1 lb lean ground beef
  • (1) 1 oz package taco seasoning
  • 1 medium yellow onion, diced
  • (1) 14.75 oz canned creamed corn
  • 8 oz grated cheddar cheese
  • (1) 4 oz can diced jalapenos, drained


  • chopped tomatoes, lettuce, green onions, sour cream


  1. Preheat oven to 425° Fahrenheit. Add 1-2 Tbsp canola oil to skillet. Preheat skillet in oven.

  2. Brown lean ground beef. Add diced onion and taco seasoning packet while browning. Do not add any water per seasoning packet. Drain meat after browning if needed.

  3. In a large mixing bowl, mix together cornbread mix and buttermilk. Add rest of ingredients to batter one at a time. Stirring to incorporate before adding the next.

  4. Remove heated skillet from oven. Add loaded cornbread batter to heated skillet. Batter should sizzle. Spread batter evenly across skillet and bake for 20 minutes until golden brown and middle is set.

  5. Slice into wedges and serve with toppings!