Cowboy Cornbread Recipe

Name: Cowboy Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Yellow cornmeal; 2 Eggs; 1 c. Buttermilk; 1/2 tsp. Baking soda; 1 tsp. Salt; 1 x 15 oz. can Cream style corn; 1/4 c. Vegetable oil; 1 1/2 lb. Ground beef; 1/4 c. Onion, chopped; 1/2 lb. Cheddar cheese, shredded; 1 x 4 oz. can Chopped chilis

Servings: persons

1 c. Yellow cornmeal
2 Eggs
1 c. Buttermilk
1/2 tsp. Baking soda
1 tsp. Salt
1 x 15 oz. can Cream style corn
1/4 c. Vegetable oil
1 1/2 lb. Ground beef
1/4 c. Onion, chopped
1/2 lb. Cheddar cheese, shredded
1 x 4 oz. can Chopped chilis

1
Grease 9 x 13-inch dish and place in the oven at 350u00b0f. 180u00b0c. gas mark 4. In a large bowl, mix the cornmeal, egg, milk, soda, salt, corn and oil, set aside.
2
Brown the beef in the microwave on high in a microwave safe colander set in a dish to catch the drippings for about 8-10 minutes.
3
Stir in the onions and the chilis.
4
Remove the dish from the oven, spread half the cornbread batter into the dish, cover with the beef mixture and sprinkle with cheese.
5
Pour remaining batter over the cheese and return to the oven to bake for 40-50 minutes or until done.

1438

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 c. Yellow cornmeal, 2 Eggs, 1 c. Buttermilk, 1/2 tsp. Baking soda, and more.

Yes, Cowboy Cornbread 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.

Cowboy Cornbread

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