Easy Mexican Cornbread with Taco Meat and Cheese
Easy Mexican Cornbread with Taco Meat and Cheese
This easy Mexican Cornbread recipe is made with Jiffy Corn Muffin Mix, creamed corn, seasoned taco meat, fresh chopped onion, and plenty of melted cheese. The cornbread is layered with the taco meat and cheese in the middle, then baked until the top is golden brown with those deliciously crunchy cornbread edges.
This is also one of my favorite ways to use leftover taco meat. Instead of having tacos again the next night, you can turn the leftovers into an entirely different meal with one box of Jiffy cornbread mix and a few ingredients you probably already have in the kitchen.
The creamed corn makes the Jiffy cornbread moist and tender, while the center is filled with savory taco meat, onion, and gooey melted cheese. It’s an easy, inexpensive dinner that’s especially good served warm with sour cream and salsa on top.
Why You’ll Love This Mexican Cornbread Recipe
If you need an easy dinner made with leftover taco meat, this recipe is a great one to keep on hand.
- Starts with one box of Jiffy Corn Muffin Mix.
- Uses leftover taco meat.
- Bakes in an 8×8-inch pan.
- Creamed corn keeps the cornbread moist.
- Taco meat and cheese are layered in the middle.
- Fresh onion adds extra flavor and a little texture.
- The top bakes up golden brown and slightly crunchy.
- It’s an inexpensive way to turn leftovers into another family dinner.
- You only need a handful of ingredients.
Frequently Asked Questions
Can I make Mexican cornbread with Jiffy Corn Muffin Mix?
Yes. Jiffy Corn Muffin Mix makes this Mexican cornbread especially easy because there’s no need to measure cornmeal, flour, sugar, or leavening ingredients separately.
Prepare one box of Jiffy according to the package directions, then stir 1/2 cup of creamed corn into the batter.
The creamed corn adds moisture and corn flavor and makes the cornbread softer without turning it into corn pudding.
Can I use leftover taco meat?
Absolutely. That’s actually how I like to make this recipe.
If you have leftover homemade taco meat in the refrigerator, this is an easy way to turn it into a completely different dinner.
You’ll need about 1 to 1 1/2 cups of cooked taco meat. You can find my recipe for Taco meat here.
If you’re starting with raw ground beef instead, brown and drain the ground beef first, then season it with your favorite taco seasoning before assembling the cornbread.
Do you mix the taco meat into the cornbread batter?
No.
For this recipe, the taco meat is layered between two layers of cornbread batter.
Pour half of the Jiffy batter into an 8×8-inch baking dish. Add the taco meat, fresh chopped onion, and shredded cheese. Then carefully spread the remaining cornbread batter over the filling.
This gives you a golden cornbread top with a cheesy taco meat layer hidden in the middle.
What kind of cheese is best for Mexican cornbread?
Cheddar cheese is delicious, but you can use just about any good melting cheese.
Try:
- Cheddar
- Sharp cheddar
- Colby Jack
- Monterey Jack
- Mexican cheese blend
- Pepper Jack
Pepper Jack is especially good if you want a little extra heat.
Why add creamed corn to Jiffy cornbread?
Creamed corn adds moisture, sweetness, and additional corn flavor.
For this recipe, I only use 1/2 cup of creamed corn with one box of Jiffy.
You don’t need an entire can. Too much creamed corn can make the batter overly wet, especially since we’re layering it around taco meat and cheese.
Ingredients for Mexican Cornbread
You only need a few simple ingredients to make this easy Mexican cornbread with ground beef.
Jiffy Corn Muffin Mix
You’ll need one 8.5-ounce box of Jiffy Corn Muffin Mix.
Prepare the mix with the egg and milk called for on the package.
Creamed Corn
Add 1/2 cup of creamed corn directly to the prepared Jiffy batter.
This is my trick for making the cornbread extra moist and giving it even more corn flavor.
Taco Meat
I use leftover homemade taco meat.
The beef should already be completely cooked and seasoned before it goes into the cornbread.
Fresh Onion
Fresh chopped onion adds so much flavor to the center of the cornbread.
I like the little bit of texture it gives the filling, too.
Cheese
Use your favorite shredded cheese.
Cheddar, Colby Jack, Monterey Jack, or a Mexican cheese blend are all great choices.
Ingredients
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
- 1/2 cup creamed corn
- 1 to 1 1/2 cups cooked seasoned taco meat
- 1/3 to 1/2 cup fresh onion, finely chopped
- 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese
- Butter or nonstick cooking spray for the baking dish
How to Make Mexican Cornbread with Jiffy
Step 1: Prepare the Pan
Preheat the oven to 400 degrees F, or use the temperature directed on your box of Jiffy Corn Muffin Mix.
Grease an 8×8-inch baking dish with butter or nonstick cooking spray.
Make sure you grease the corners and sides well so you can easily remove the cornbread after baking.
Step 2: Make the Jiffy Cornbread Batter
Add the Jiffy Corn Muffin Mix to a medium mixing bowl.
Add the egg and milk according to the package directions.
Stir in 1/2 cup creamed corn.
Mix just until the ingredients are combined.
Don’t overmix the cornbread batter.
Step 3: Add Half the Cornbread Batter
Pour approximately half of the cornbread batter into the prepared 8×8-inch baking dish.
Use the back of a spoon or spatula to gently spread the batter into an even layer.
It doesn’t have to be perfect.
You just want enough batter across the bottom to create the first layer of cornbread.
Step 4: Add the Taco Meat
Spoon the cooked taco meat evenly over the cornbread batter.
Try to keep the filling slightly away from the very edges of the pan. This allows the top and bottom layers of cornbread to meet around the outside and helps create those golden edges.
If your leftover taco meat has a lot of liquid, drain the excess before adding it.
Step 5: Add Fresh Chopped Onion
Sprinkle the fresh chopped onion evenly over the taco meat.
I like using raw onion here rather than cooking it first.
The onion softens as the cornbread bakes but still gives the filling a little texture and plenty of flavor.
Step 6: Add the Cheese
Sprinkle the shredded cheese generously over the taco meat and onion.
This creates a delicious cheesy center once the cornbread is baked.
You can use as much or as little cheese as you like, but about 1 to 1 1/2 cups works well in an 8×8-inch pan.
Step 7: Add the Remaining Cornbread Batter
Spoon the remaining Jiffy cornbread batter over the cheese.
Gently spread it toward the edges with the back of a spoon.
Don’t worry if every tiny bit of filling isn’t completely covered.
The batter will spread and rise as it bakes.
Step 8: Bake Until Golden Brown
Place the Mexican cornbread in the preheated oven.
Bake for approximately 25 to 35 minutes, or until the top is beautifully golden brown and the cornbread is completely baked through.
Because this recipe has taco meat, onion, and cheese layered in the middle, it can take a little longer than a plain box of Jiffy cornbread.
Look for a deep golden color across the top and those slightly darker, crunchy edges around the pan.
That’s my favorite part.
If the center still looks wet, give it another few minutes.
Step 9: Let It Rest
Remove the Mexican cornbread from the oven and allow it to rest for about 10 minutes.
This step is important.
The cheese is extremely hot when the cornbread first comes out of the oven, and letting it sit helps the layers set so you can cut it into squares without the filling spilling out.
Cut into squares and serve warm.
How Do You Know When Mexican Cornbread Is Done?
The top should be golden brown and feel set rather than wet when lightly touched.
The edges should also begin pulling slightly away from the baking dish.
Because the middle contains taco meat and melted cheese, inserting a toothpick directly into the center may hit the filling and won’t necessarily come out clean.
Instead, insert the toothpick into an area of cornbread near the center but away from the thickest part of the meat filling.
There shouldn’t be wet cornbread batter on the toothpick.
The Secret Is the Crunchy Golden Top
Don’t pull this cornbread out of the oven when the top is still pale.
One of the best parts of this recipe is that golden brown, slightly crunchy top.
The inside stays moist from the creamed corn, while the outside develops those darker, crisp cornbread edges.
Let it get a good golden color before removing it from the oven.
What Does Mexican Cornbread Taste Like?
You get a little bit of everything in each bite.
The Jiffy cornbread is slightly sweet and tender, and the creamed corn makes it even more moist.
Then you reach the center with savory seasoned taco meat, fresh onion, and melted cheese.
The combination of sweet cornbread and savory taco filling is what makes this recipe so good.
What to Serve with Mexican Cornbread
This Mexican cornbread is hearty enough to serve as a main dish because the taco meat and cheese are already baked inside.
I like serving warm squares with taco toppings on the side.
Try it with:
- Sour cream
- Salsa
- Taco sauce
- Pico de gallo
- Guacamole
- Avocado
- Chopped tomatoes
- Shredded lettuce
- Jalapeños
- Green onions
- Extra shredded cheese
- Hot sauce
You could also serve it with Mexican rice, Spanish rice, refried beans, black beans, or a simple salad.
Easy Mexican Cornbread Variations
Once you have the basic recipe, there are plenty of ways to change it.
Spicy Mexican Cornbread
Add chopped fresh or pickled jalapeños to the taco meat layer.
You can also use Pepper Jack cheese.
Mexican Cornbread with Green Chiles
Sprinkle drained diced green chiles over the taco meat before adding the cheese.
Mexican Cornbread with Corn
If you want more corn texture, add a small handful of drained whole-kernel corn to the filling.
Mexican Cornbread with Rotel
Add a small amount of well-drained Rotel tomatoes to the taco meat.
Make sure you drain them thoroughly so you don’t add too much liquid to the center of the cornbread.
Chicken Mexican Cornbread
Replace the taco meat with seasoned shredded chicken.
Extra Cheesy Mexican Cornbread
Add an extra layer of cheese or sprinkle a little cheese over the top during the last few minutes of baking.
Can I Make Mexican Cornbread Without Meat?
Yes.
Leave out the ground beef and make the center with onion, cheese, green chiles, and jalapeños.
Black beans would also be a good addition if you want a more filling meatless version.
Can I Double This Recipe?
Yes.
If you’re feeding a larger family or bringing this to a potluck, double the ingredients and use a 9×13-inch baking dish.
The baking time will need to be adjusted.
Since the cornbread will be thicker and there is more filling, bake until the top is deeply golden and the cornbread is completely set.
Can I Make Mexican Cornbread Ahead of Time?
Yes.
You can bake the cornbread ahead of time, cool it, cover the baking dish, and refrigerate it.
Reheat individual squares in the microwave or warm the entire baking dish in the oven.
For the best crispy top, I prefer reheating it in the oven.
How to Store Leftover Mexican Cornbread
Because this cornbread contains cooked ground beef and cheese, leftovers should be refrigerated.
Allow the cornbread to cool, then transfer it to an airtight container or cover the baking dish tightly.
Store in the refrigerator for up to 3 to 4 days.
How to Reheat Mexican Cornbread
Individual servings can be reheated in the microwave until hot.
If you want to bring back some of that crunchy cornbread texture, reheat the squares in the oven or air fryer.
Can You Freeze Mexican Cornbread?
Yes.
Allow the cornbread to cool completely.
Cut it into individual squares and wrap them tightly.
Place the wrapped pieces in a freezer-safe bag or container and freeze.
Thaw overnight in the refrigerator before reheating.
Freezing individual squares makes it easy to pull out exactly as many servings as you need.
Tips for the Best Jiffy Mexican Cornbread
Don’t use too much creamed corn. For one box of Jiffy, 1/2 cup gives the cornbread moisture without making it overly wet.
Drain wet taco meat. You don’t want excess taco sauce or liquid soaking into the center of the batter.
Finely chop the onion. Smaller pieces soften nicely while the cornbread bakes.
Don’t overmix the batter. Stir just until everything comes together.
Grease the pan well. This helps create those golden edges and makes serving easier.
Don’t underbake it. Let the top become golden brown and slightly crunchy.
Let it rest before cutting. About 10 minutes gives the cheesy center time to settle.
Recipe Notes
This recipe is perfect for using leftover homemade taco meat.
If your taco meat contains a lot of liquid, drain it before assembling the cornbread.
Use 1/2 cup creamed corn rather than the entire can. Too much liquid can prevent the center of the cornbread from baking properly.
Finely chop the fresh onion so it has time to soften while the cornbread bakes.
Cheddar, Colby Jack, Monterey Jack, Pepper Jack, and Mexican blend cheese all work well.
Baking times can vary by oven and baking dish. Look for a completely set, golden brown top rather than relying only on the clock.
Allow the cornbread to rest before cutting so the cheesy taco meat layer has time to set.
The Best Mexican Cornbread with Jiffy
This is one of those recipes that proves leftovers don’t have to feel like leftovers.
One box of Jiffy Corn Muffin Mix and a little creamed corn make the easiest base for this Mexican cornbread. Pour half into the pan, layer in leftover taco meat, fresh chopped onion, and plenty of cheese, and cover everything with the rest of the cornbread batter.
After baking, the outside is golden brown and crunchy while the inside stays soft and moist with a savory, cheesy taco filling hidden in the middle.
It’s simple, inexpensive, filling, and an easy way to turn last night’s taco meat into tonight’s dinner.
Serve a big warm square with sour cream and salsa on top, and you have an easy family meal made almost entirely from ingredients you already had in the kitchen.
