Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c. yellow cornmeal; 1 c. milk; 3/4 tsp. salt; 1 (No. 303) can cream-style corn; 2 eggs, well beaten; 1/2 tsp. soda; 1/2 c. bacon drippings; 1/2 to 1 lb. ground beef; 1 large onion, chopped fine; 1/2 lb. grated Longhorn cheese; 3 canned jalapeno peppers, finely chopped

Servings: persons

1 c. yellow cornmeal
1 c. milk
3/4 tsp. salt
1 (No. 303) can cream-style corn
2 eggs, well beaten
1/2 tsp. soda
1/2 c. bacon drippings
1/2 to 1 lb. ground beef
1 large onion, chopped fine
1/2 lb. grated Longhorn cheese
3 canned jalapeno peppers, finely chopped

1
Mix cornmeal, milk, salt, corn, eggs, soda and bacon drippings; set aside.
2
Saute ground beef; drain and set aside.
3
Prepare and set aside onion, cheese and jalapeno peppers.
4
Grease skillet. Heat, sprinkle with a thin layer of cornmeal and let brown slightly.
5
Pour half of batter in skillet, then sprinkle evenly one at a time, meat, onion, peppers and cheese.
6
Top with remaining batter.
7
Bake 45 minutes in 350u00b0 oven.

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. yellow cornmeal, 1 c. milk, 3/4 tsp. salt, 1 (No. 303) can cream-style corn, and more.

Yes, Mexican Cornbread 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 Cornbread

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