Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. Martha White cornbread mix; 2 c. Cheddar cheese, shredded; 1 c. milk; 1 egg; 1 (16 oz.) can cream-style corn; 3 jalapeno peppers; 1 lb. ground beef; 1 large onion; 1 large bell pepper; salt and pepper to taste

Servings: persons

1 pkg. Martha White cornbread mix
2 c. Cheddar cheese, shredded
1 c. milk
1 egg
1 (16 oz.) can cream-style corn
3 jalapeno peppers
1 lb. ground beef
1 large onion
1 large bell pepper
salt and pepper to taste

1
Brown ground beef, onion and pepper in skillet.
2
Drain.
3
Mix cornbread mix, milk, egg and corn.
4
Set aside.
5
Butter a 10-inch baking dish.
6
Pour 1/2 of the cornbread mixture into dish.
7
Spread meat mixture and 1/2 of grated cheese.
8
Pour on remaining cornbread mixture and sprinkle the remaining cheese on the top. Bake at 350u00b0 for 50 to 60 minutes or until golden brown.
9
Check it at about 40 minutes.
10
I used ovens that made it done by that time.

1013

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 pkg. Martha White cornbread mix, 2 c. Cheddar cheese, shredded, 1 c. milk, 1 egg, 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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