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: 2 lb. ground beef, browned; 1 chopped onion to taste; chopped jalapeno to taste; salt to taste; 1 small can chopped green chiles; 2 lb. American cheese or 1 lb. Cheddar cheese; 3 pkg. cornbread mix; 3 eggs; 1 (16 oz.) can cream-style corn; 1 (16 oz.) can whole kernel corn; 2 (16 oz.) cans Ranch Style beans

Servings: persons

2 lb. ground beef, browned
1 chopped onion to taste
chopped jalapeno to taste
salt to taste
1 small can chopped green chiles
2 lb. American cheese or 1 lb. Cheddar cheese
3 pkg. cornbread mix
3 eggs
1 (16 oz.) can cream-style corn
1 (16 oz.) can whole kernel corn
2 (16 oz.) cans Ranch Style beans

1
Brown the ground beef.
2
Add chopped onion and jalapeno to taste.
3
Salt to taste and simmer for 5 minutes; drain.
4
Stir in chopped green chiles.
5
Grate American cheese or Cheddar cheese. Mix cornbread mix and eggs (do not add milk).
6
Add corn.
7
Pour 1/2 cornbread mixture into a greased 9 x 12-inch pan.
8
Top with meat and onion mixture.
9
Pour on the Ranch Style beans.
10
Sprinkle on grated cheese.
11
Pour remaining bread mixture over top.
12
Bake at 350u00b0 until done.

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: 2 lb. ground beef, browned, 1 chopped onion to taste, chopped jalapeno to taste, salt to taste, 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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