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 lb. ground beef; 1/2 lb. shredded Cheddar cheese; salt to taste; 4 jalapeno peppers, chopped (optional); 1 c. corn meal; 3 eggs, beaten; 1/2 tsp. salt; 1 c. milk; 1 small onion, grated; 1 (17 oz.) can cream-style corn

Servings: persons

1 lb. ground beef
1/2 lb. shredded Cheddar cheese
salt to taste
4 jalapeno peppers, chopped (optional)
1 c. corn meal
3 eggs, beaten
1/2 tsp. salt
1 c. milk
1 small onion, grated
1 (17 oz.) can cream-style corn

1
Season beef with salt and saut in heavy skillet.
2
Drain; set aside.
3
Combine cheese, corn meal, salt, onion and peppers in large bowl; mix well.
4
Stir eggs into milk.
5
Add to dry ingredients and stir just to moisten.
6
Spoon half of batter into greased 2-quart casserole.
7
Place beef over batter and top with remaining batter.
8
Bake at 350u00b0 for 45 minutes or until done. Yields 6 to 8 servings.

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 10 ingredients. The key ingredients include: 1 lb. ground beef, 1/2 lb. shredded Cheddar cheese, salt to taste, 4 jalapeno peppers, chopped (optional), 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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