Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. corn meal; 1 c. milk; 2 eggs, beaten; 1/2 c. oil; 3/4 tsp. salt; 1/2 tsp. baking soda; 1 small can creamed corn; 1 small can whole kernel corn, drained; 1/2 lb. grated cheese; 1 onion, chopped; 2 or 3 hot peppers, minced; 1 lb. ground meat, browned

Eats Now Editorial Team · 743 kcal · General

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Mexican Cornbread – a delicious recipe with corn meal, milk, eggs, oil, salt, baking soda. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. corn meal
1 c. milk
2 eggs, beaten
1/2 c. oil
3/4 tsp. salt
1/2 tsp. baking soda
1 small can creamed corn
1 small can whole kernel corn, drained
1/2 lb. grated cheese
1 onion, chopped
2 or 3 hot peppers, minced
1 lb. ground meat, browned

1
Combine all ingredients. Bake at 350u00b0 for 40 or 50 minutes.

743

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. corn meal, 1 c. milk, 2 eggs, beaten, 1/2 c. oil, and more.

Yes, Mexican Cornbread falls under the General 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.

Quick Info

Servings
4 servings
Calories
743 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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