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!
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Servings: 8
Equipment
- 12 inch cast iron skillet
Ingredients
- (2) 6.5 oz yellow cornbread mix packages
- 1 C buttermilk
- 1-2 tablespoon 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
Toppings
- chopped tomatoes, lettuce, green onions, sour cream
Instructions
- Preheat oven to 425° Fahrenheit. Add 1-2 tablespoon canola oil to skillet. Preheat skillet in oven.
- 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.
- 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.
- 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.
- Slice into wedges and serve with toppings!