Mexican Corn Bread Recipe

Name: Mexican Corn Bread
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 tsp. soda; 1/2 c. flour; 1/2 c. vegetable oil; 1 c. milk; 1 can creamed corn; 2 eggs, well beaten; 1 lb. hamburger, browned; 2 large onions, chopped; 2 hot peppers, chopped; 1/2 lb. sharp Cheddar cheese, grated

Servings: persons

1 c. corn meal
1/2 tsp. soda
1/2 c. flour
1/2 c. vegetable oil
1 c. milk
1 can creamed corn
2 eggs, well beaten
1 lb. hamburger, browned
2 large onions, chopped
2 hot peppers, chopped
1/2 lb. sharp Cheddar cheese, grated

1
Caution:
2
Skillet must be greased and hot before adding cornmeal mixture.
3
Brown hamburger; drain off fat.
4
Grate cheese; set aside.
5
Combine onions, hot peppers; set aside.
6
Place a 9-inch iron skillet, greased well, in a hot oven.
7
Mix all dry ingredients, add eggs, oil, milk and corn.
8
Remove hot skillet from oven.
9
Put 1/2 of corn meal mixture in skillet.
10
Spread cheese over mixture.
11
Then sprinkle hamburger over cheese.
12
Sprinkle onions and pepper over hamburger.
13
Cover with rest of corn meal mixture.
14
Bake in a 350u00b0 oven for 1 hour 15 minutes.

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 11 ingredients. The key ingredients include: 1 c. corn meal, 1/2 tsp. soda, 1/2 c. flour, 1/2 c. vegetable oil, 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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