Corn Bread Mexican Style Recipe

Name: Corn Bread Mexican Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c. corn meal; 1/2 c. flour; 1/4 tsp. soda; 1/4 tsp. baking powder; 1 can creamed corn; 1 small can chopped chilies; 1 tsp. salt; 1 c. chopped onion; 3/4 c. oil; 1 1/2 c. milk; 1 lb. hamburger meat; 1 c. chopped onion; 1/2 c. bell pepper; 1/2 c. water; 1 tsp. salt; 1/2 c. chopped celery; 1/2 tsp. pepper; 1 c. grated cheese

Servings: persons

1 c. corn meal
1/2 c. flour
1/4 tsp. soda
1/4 tsp. baking powder
1 can creamed corn
1 small can chopped chilies
1 tsp. salt
1 c. chopped onion
3/4 c. oil
1 1/2 c. milk
1 lb. hamburger meat
1 c. chopped onion
1/2 c. bell pepper
1/2 c. water
1 tsp. salt
1/2 c. chopped celery
1/2 tsp. pepper
1 c. grated cheese

1
Mix the first 10 ingredients.
2
Set aside.
3
Saute meat in skillet.
4
Drain; add 1/2 cup water and cook until no longer red. In a 10 x 10-inch baking pan, put in half the corn bread mixture. Put a layer of meat mixture on top of this.
5
Add rest of corn bread mixture and top with a cup of cheese.
6
Bake at 375u00b0 for about 45 minutes or until done.
7
Don't overcook, but needs to be well done.

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 18 ingredients. The key ingredients include: 1 c. corn meal, 1/2 c. flour, 1/4 tsp. soda, 1/4 tsp. baking powder, and more.

Yes, Corn Bread Mexican Style 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.

Corn Bread Mexican Style

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