Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. plus 2 Tbsp. meal; 1/2 tsp. salt; 1/2 tsp. soda; 2 eggs; 1 c. milk; 1 (17 oz.) can cream-style corn; 1/4 c. bacon grease; 2 c. shredded sharp cheese; 1 Tbsp. chopped jalapeno pepper; 1 medium onion; 1/4 lb. sausage; 1/2 lb. ground beef

Servings: persons

1 c. plus 2 Tbsp. meal
1/2 tsp. salt
1/2 tsp. soda
2 eggs
1 c. milk
1 (17 oz.) can cream-style corn
1/4 c. bacon grease
2 c. shredded sharp cheese
1 Tbsp. chopped jalapeno pepper
1 medium onion
1/4 lb. sausage
1/2 lb. ground beef

1
Combine 1 cup meal, salt and soda; mix in bowl.
2
Add eggs, milk, corn and bacon grease.
3
Stir until smooth; set aside. Saute beef and sausage; drain.
4
Sprinkle 1 tablespoon cornmeal in greased skillet and heat.
5
Pour half of batter in the skillet; sprinkle with cheese, ground beef, sausage and onion, then pepper. Pour remaining batter over mixture.
6
Bake at 350u00b0 for 45 to 50 minutes. Let stand in skillet about 10 minutes.

911

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 12 ingredients. The key ingredients include: 1 c. plus 2 Tbsp. meal, 1/2 tsp. salt, 1/2 tsp. soda, 2 eggs, 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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