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Mexican

This document provides a recipe for Mexican Cornbread with a meat and cheese layer, using a cast iron skillet. It includes detailed ingredients for both the cornbread batter and meat filling, along with step-by-step instructions for preparation and baking. The recipe also offers tips for serving and notes on skillet sizes for different batch quantities.

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franklinrobin78
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4 views2 pages

Mexican

This document provides a recipe for Mexican Cornbread with a meat and cheese layer, using a cast iron skillet. It includes detailed ingredients for both the cornbread batter and meat filling, along with step-by-step instructions for preparation and baking. The recipe also offers tips for serving and notes on skillet sizes for different batch quantities.

Uploaded by

franklinrobin78
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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Mexican Cornbread with Meat & Cheese Layer (Cast Iron Skillet Recipe)

Ingredients:

Cornbread Batter:

1 cup cornmeal

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 cup sugar

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)

2 eggs

1/4 cup vegetable oil or melted butter

1 cup canned cream-style corn

1/2 cup chopped onion (optional)

1 small can (4 oz) diced green chiles

1/2 cup diced jalapeños (optional)

1 cup shredded cheese (cheddar or pepper jack)

Meat Filling:

1/2 to 1 lb ground beef or breakfast sausage

1/2 tsp chili powder

1/2 tsp cumin

Salt & pepper to taste

1/2 cup finely chopped onion

1/2 cup salsa or diced tomatoes with green chiles (optional)

1/2 to 1 cup shredded cheese (for middle layer)

Instructions:

1. Cook the Meat Filling: In a skillet, brown the ground meat with onion. Drain
grease. Add chili powder, cumin, salt, pepper, and optional salsa/tomatoes. Simmer
until thickened.

2. Preheat Oven to 400°F (204°C). Place a 10-inch cast iron skillet in the oven to
heat.
3. Make Cornbread Batter: Mix dry ingredients in one bowl. In another bowl, whisk
together buttermilk, eggs, and oil. Combine wet and dry ingredients. Fold in corn,
onion, green chiles, jalapeños, and shredded cheese.

4. Assemble in Skillet: Carefully remove hot skillet and grease with butter or oil.
Pour in half the batter. Spread meat filling evenly, then layer shredded cheese.
Pour remaining batter over the top and spread to cover.

5. Bake for 30–35 minutes until golden and a toothpick near the edge comes out
clean.

6. Rest 10 minutes, then slice and serve.

Tip: Serve with sour cream, salsa, or hot sauce. Refrigerates well for leftovers.

Skillet Size Notes:

10-inch: Ideal for full recipe (thick and hearty)

12-inch: Slightly thinner; consider increasing batter by 25–30%

8-inch: Too small for full recipe; scale down for a smaller batch

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