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; 1/2 c. flour; 2 eggs, beaten; 1 c. sweet milk; 1/2 tsp. soda; 3/4 tsp. salt; 1/2 c. bacon drippings; 1 can cream-style corn; 1/2 lb. hamburger meat; 1 large onion, diced; 1/2 lb. cheese; 4 cans jalapeno peppers, chopped

Servings: persons

1 c. yellow cornmeal
1/2 c. flour
2 eggs, beaten
1 c. sweet milk
1/2 tsp. soda
3/4 tsp. salt
1/2 c. bacon drippings
1 can cream-style corn
1/2 lb. hamburger meat
1 large onion, diced
1/2 lb. cheese
4 cans jalapeno peppers, chopped

1
Mix cornmeal, eggs, milk, corn, soda, salt and drippings together; set aside.
2
Saute hamburger and put on paper towel to drain excess grease.
3
Prepare onion, cheese and peppers.
4
Place in molds ready to use.
5
Grease a large skillet and heat.
6
Sprinkle a thin layer of corn meal in skillet.
7
Brown slightly and pour 1/2 batter into skillet.
8
Sprinkle cheese on batter, then spread hamburger over this.
9
Add onion and peppers.
10
Pour remaining batter on top.
11
Bake for 45 to 50 minutes in a 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 12 ingredients. The key ingredients include: 1 c. yellow cornmeal, 1/2 c. flour, 2 eggs, beaten, 1 c. sweet milk, 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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