Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. cornmeal self rising; 2/3 c. self rising flour; 1/2 c. milk; 2 eggs; 1 lb. ground chuck; 1 tsp. baking powder; 1 can of cream style corn; 1 Tbsp. Mayonnaise; 1/2 lb. grated cheese of your choice; 1 large onion chopped; 2/3 tsp. salt; 1 button of garlic chopped fine; 3 to 4 jalapeno peppers; 1/4 c. oil

Servings: persons

1 c. cornmeal self rising
2/3 c. self rising flour
1/2 c. milk
2 eggs
1 lb. ground chuck
1 tsp. baking powder
1 can of cream style corn
1 Tbsp. Mayonnaise
1/2 lb. grated cheese of your choice
1 large onion chopped
2/3 tsp. salt
1 button of garlic chopped fine
3 to 4 jalapeno peppers
1/4 c. oil

1
Mix flour, cornmeal, milk, eggs, baking powder, and salt. Then add mayonnaise.
2
Put small amount of oil into pan.
3
Then pour half of cornbread mixture into oiled pan and set aside.
4
Mix pepper, garlic, onion, cheese, and corn with other half of cornbread mixture, and set aside.
5
Brown ground chuck, and drain. Place meat on top of cornbread mixture, in oiled pan.
6
Then pour other half of cornbread mixture on top of meat.
7
Cook 45 minutes in 350 degree preheated 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 14 ingredients. The key ingredients include: 1 c. cornmeal self rising, 2/3 c. self rising flour, 1/2 c. milk, 2 eggs, and more.

Yes, Mexican Cornbread falls under the General 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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