LOADED MEXICAN CORNBREAD! Best Recipe Ever!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers reduce heat for milder flavor, while canned chilies are often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a budget-friendly alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free, while water is a cost-effective substitute.

Preheat the oven to 375°F.

In a hot 10-inch cast iron skillet, add 1 pound of ground beef and 1 medium yellow onion, sautéing until the meat is browned and the onion is soft.

Add 1 teaspoon of minced garlic and continue to cook until combined.

Drain the meat mixture and add 4 teaspoons of taco seasoning, stirring to combine.

In a separate bowl, mix 3 cups of cornmeal mix, 2 beaten eggs, and 1/4 teaspoon of vegetable oil.

Pour in 1 1/2 cups of whole milk and mix until just combined, being careful not to overmix.

Add 1 can of cream corn, 8 oz of cheddar cheese, and 3 tablespoons of pickled jalapenos to the mixture, stirring to combine.

Combine the meat mixture with the cornbread mix and stir until just mixed.

Pour the mixture into the hot cast iron skillet and level it out.

Bake in the preheated oven for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

Let the cornbread sit for 15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens