Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground beef; 1 large onion, chopped; salt to taste; 1 1/2 c. yellow corn meal (plain meal); 1 1/2 c. buttermilk; 1/3 c. cooking oil; 3 eggs; 2 cans cream-style corn; 1 1/2 tsp. baking soda; 1 1/2 tsp. salt; 3 or 4 hot peppers; 8 oz. sharp Cheddar cheese

Servings: persons

2 lb. ground beef
1 large onion, chopped
salt to taste
1 1/2 c. yellow corn meal (plain meal)
1 1/2 c. buttermilk
1/3 c. cooking oil
3 eggs
2 cans cream-style corn
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 or 4 hot peppers
8 oz. sharp Cheddar cheese

1
Brown ground beef and onion (salt to taste); drain.
2
Mix together meal, buttermilk, oil, eggs, corn, soda and salt.
3
Use a large glass baking dish or a large and medium-size iron skillet. Grease with shortening.
4
Pour 1/2 of meal mixture into dish.
5
Pour in ground beef.
6
Chop peppers, then grate cheese.
7
Sprinkle over meat.
8
Add rest of meal mixture.
9
Bake, uncovered, at 425u00b0 for 45 minutes.
10
Best when served with pinto beans and cole slaw.

2534

kcal

Calories

237

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 12 ingredients. The key ingredients include: 2 lb. ground beef, 1 large onion, chopped, salt to taste, 1 1/2 c. yellow corn meal (plain meal), 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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