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 1/2 to 2 lb. hamburger; small c. hot peppers, chopped; 2 c. corn meal (self-rising); 3 eggs; 2 Tbsp. Wesson oil; 3/4 c. milk; 2 onions, chopped; 3/4 can cream-style corn; 1 level tsp. baking powder; mild Cheddar cheese, grated

Servings: persons

1 1/2 to 2 lb. hamburger
small c. hot peppers, chopped
2 c. corn meal (self-rising)
3 eggs
2 Tbsp. Wesson oil
3/4 c. milk
2 onions, chopped
3/4 can cream-style corn
1 level tsp. baking powder
mild Cheddar cheese, grated

1
Put some water in drip
2
pan in oven.
3
Brown hamburger in iron skillet. When nearly brown, add small cup of hot peppers, chopped fine, on top evenly.
4
Make corn bread mixture of corn meal, eggs, oil, milk, onions, creamed corn and baking powder.
5
Put grated cheese on top of hamburger and hot peppers.
6
Add corn meal mixture on top of cheese (do not stir).
7
Put skillet on rack over water. Bake at 350u00b0 about 40 to 50 minutes. (Water keeps corn bread from becoming too dry.)

668

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 1/2 to 2 lb. hamburger, small c. hot peppers, chopped, 2 c. corn meal (self-rising), 3 eggs, 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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