Beefy Mexican Corn Bread Recipe

Name: Beefy Mexican Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c. yellow cornmeal; 1/2 tsp. salt; 1/2 tsp. baking soda; 2 eggs, slightly beaten; 1 c. milk; 1 (17 oz.) cream-style corn; 3/4 to 1 lb. hamburger meat; 1/4 c. bacon drippings; 1 Tbsp. cornmeal; 2 c. (8 oz.) shredded cheese or sharp Cheddar cheese; 1 medium onion, chopped; 2 Tbsp. chopped jalapeno pepper

Servings: persons

1 c. yellow cornmeal
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. milk
1 (17 oz.) cream-style corn
3/4 to 1 lb. hamburger meat
1/4 c. bacon drippings
1 Tbsp. cornmeal
2 c. (8 oz.) shredded cheese or sharp Cheddar cheese
1 medium onion, chopped
2 Tbsp. chopped jalapeno pepper

1
Combine 1 cup cornmeal, salt and soda in large bowl; mix well. Add eggs, milk, corn and bacon drippings until mixed smooth; set aside.
2
Sprinkle 1 tablespoon of cornmeal into skillet (10-inch oiled).
3
Pour half of batter into skillet; sprinkle evenly with cheese.
4
Top with leaf onion; sprinkle pepper on top.
5
Pour remaining batter over peppers.
6
Bake at 350u00b0 for 45 to 50 minutes or until brown.
7
Remove from oven.
8
Let stand 10 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. yellow cornmeal, 1/2 tsp. salt, 1/2 tsp. baking soda, 2 eggs, slightly beaten, and more.

Yes, Beefy Mexican Corn Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beefy Mexican Corn Bread

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