Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. self-rising corn meal; 3/4 c. self-rising flour; 1 egg or 2 egg whites; 1/2 Tbsp. sugar; 1/2 c. skim milk; 2 lb. ground beef or ground turkey; 1 large onion, chopped; 1 Tbsp. chili pepper; 1 can cream of mushroom soup; 3 or 4 jalapeno peppers; 1 c. grated cheese (low-fat)

Servings: persons

1 1/2 c. self-rising corn meal
3/4 c. self-rising flour
1 egg or 2 egg whites
1/2 Tbsp. sugar
1/2 c. skim milk
2 lb. ground beef or ground turkey
1 large onion, chopped
1 Tbsp. chili pepper
1 can cream of mushroom soup
3 or 4 jalapeno peppers
1 c. grated cheese (low-fat)

1
Brown meat and drain.
2
In a large skillet, add onion and simmer about 3 minutes.
3
Add chili powder, chopped jalapenos and cream of mushroom soup; set aside.
4
Then mix first six ingredients and set aside.
5
In baking dish or large iron skillet sprayed well with nonstick spray, put one layer cornbread mixture, then a layer of meat mixture; repeat cornbread and meat mixture.
6
Put grated cheese on last layer.
7
Bake at 350u00b0 for 40 minutes or until done.

978

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 11 ingredients. The key ingredients include: 1 1/2 c. self-rising corn meal, 3/4 c. self-rising flour, 1 egg or 2 egg whites, 1/2 Tbsp. sugar, and more.

Yes, Mexican Cornbread falls under the Soups & Stews 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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