Mexican Bread Recipe

Name: Mexican Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. corn meal; 1/2 tsp. salt; 1/2 tsp. soda; 1 c. milk; 1 (No. 303) can cream-style corn; 2 eggs; 1/4 c. bacon drippings; 1 large onion, firmly chopped; 1 lb. ground meat, sauteed and drained well; 2 or 3 jalapeno peppers, finely chopped; 1/2 lb. Cheddar cheese, grated

Servings: persons

1 pkg. corn meal
1/2 tsp. salt
1/2 tsp. soda
1 c. milk
1 (No. 303) can cream-style corn
2 eggs
1/4 c. bacon drippings
1 large onion, firmly chopped
1 lb. ground meat, sauteed and drained well
2 or 3 jalapeno peppers, finely chopped
1/2 lb. Cheddar cheese, grated

1
Mix the first 4 ingredients; set aside.
2
Prepare the next 3 ingredients; set aside until ready to use.
3
Grease a large iron skillet.
4
Heat, then sprinkle very thin layer of creamed corn mixture in hot skillet.
5
Let brown lightly.
6
Pour half batter in skillet; sprinkle half cheese over batter.
7
Next, add the meat, then the cheese, then onion and pepper.
8
Pour remaining batter on top.
9
Bake for 40 to 45 minutes at 350u00b0.

572

kcal

Calories

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 pkg. corn meal, 1/2 tsp. salt, 1/2 tsp. soda, 1 c. milk, and more.

Yes, Mexican 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.

Mexican Bread

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