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Crispy Skillet Mexican Cornbread

Crispy Skillet Mexican Cornbread: A Flavorful Family Favorite

Crispy Skillet Mexican Cornbread is a delightful fusion of traditional cornbread and Mexican flavors, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 450 g lean ground beef (90/10) Provides protein and hearty texture; substitute with black beans or lentils for a vegetarian option.
  • 150 g medium yellow onion, finely diced Adds sweetness and flavor; can be replaced with shallots for a milder taste.
  • 2 large jalapeños, seeded and minced Introduces a spicy kick; adjust quantity based on spice preference or omit for mild.
  • 1 tsp kosher salt Enhances overall flavor; use sea salt as an alternative.
  • 0.5 tsp cracked black pepper Adds depth; white pepper can be used instead for a different flavor.
For the Cornbread Base
  • 482 g cornbread muffin mix Acts as the base of the dish, providing structure and sweetness; homemade cornbread mix can be swapped in.
  • 3 large eggs, room temperature Binds ingredients and contributes to moisture; egg substitutes like flaxseed or chia can be used for egg-free versions.
  • 440 g canned cream-style corn Keeps the cornbread moist and flavorful; fresh corn can be used as a substitute.
  • 240 ml sour cream Adds creaminess and tang; Greek yogurt or buttermilk can serve as alternatives.
  • 200 g sharp cheddar cheese, freshly shredded Provides a rich, cheesy flavor; try Monterey Jack or Gouda for variations.
  • 30 ml vegetable oil Used for greasing and achieving a crispy crust; olive oil can be used for a healthier option.

Equipment

  • cast iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium-high heat, add the ground beef, diced onion, and minced jalapeños. Cook for about 5-7 minutes, stirring frequently until the beef is browned and the onions become translucent. Drain any excess fat.
  3. In a mixing bowl, combine the room temperature eggs, sour cream, and cream-style corn. Whisk these ingredients together until you have a smooth mixture.
  4. Gently fold the cornbread muffin mix and half of the freshly shredded cheddar cheese into the wet mixture. Mix carefully, ensuring you don’t overmix.
  5. Place your cast-iron skillet in the preheated oven for about 5 minutes to heat.
  6. Pour half of the cornbread batter into the hot skillet, spreading it evenly. Layer the cooked beef mixture over the batter and sprinkle the remaining cheddar cheese on top.
  7. Spread the remaining cornbread batter over the beef and cheese layers, smoothing it out.
  8. Transfer the skillet back to the oven and bake for about 45 minutes, until the top is golden brown and a toothpick comes out clean.
  9. Allow the cornbread to rest for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 250IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Serve warm with a dollop of sour cream or alongside a refreshing salad for extra flavor.

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