Mexican Corn Bread Recipe

Name: Mexican Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. milk; 1 c. corn meal; 1 egg; 2 tsp. baking powder; 1 tsp. salt; 1 (16 oz.) can creamed corn; 1 lb. hamburger; 1 medium onion, chopped; 3 or 4 jalapeno peppers, chopped; 1 c. grated cheese

Servings: persons

1
Mix milk, corn meal, egg, baking powder, salt and creamed corn together and set aside.
2
Scramble hamburger until all red is gone. Do not brown (salt to taste).
3
Heat heavy skillet with small amount of grease, pour 1/2 of butter in skillet.
4
Sprinkle evenly over batter the meat, onion and peppers and 3/4 cup of cheese.
5
Pour remaining batter over this and sprinkle with remaining cheese. Bake 45 minutes to 1 hour or until browned.
6
Serve with pinto beans and tossed salad.
7
Cooked best in iron skillet but can be put in pan and baked in oven at 350u00b0 for 35 to 40 minutes

670

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 10 ingredients. The key ingredients include: 1 c. milk, 1 c. corn meal, 1 egg, 2 tsp. baking powder, and more.

Yes, 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.

Mexican Corn Bread

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