Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. yellow cornmeal; 1 c. flour; 1/2 tsp. salt; 4 tsp. baking powder; 1 c. milk; 1 egg; 1/4 c. vegetable oil; 2 Tbsp. bacon drippings; 1 can cream-style corn; 1 medium onion, chopped; 1 green pepper, chopped; 1 pkg. taco seasoning; 1 small carton sour cream; 1 lb. ground meat; 8 oz. grated cheese

Servings: persons

1 c. yellow cornmeal
1 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 c. milk
1 egg
1/4 c. vegetable oil
2 Tbsp. bacon drippings
1 can cream-style corn
1 medium onion, chopped
1 green pepper, chopped
1 pkg. taco seasoning
1 small carton sour cream
1 lb. ground meat
8 oz. grated cheese

1
Combine cornmeal, flour,
2
salt
3
and baking powder.
4
Add milk, egg, oil and
5
melted bacon drippings.
6
Beat until fairly smooth. Add the cream-style corn and sour cream.
7
Mix.
8
Brown ground meat, onion and
9
green
10
pepper.
11
Drain and combine with the taco seasoning.
12
Pour half of the cornbread mixture into a 9 x 13-inch casserole.
13
Put
14
meat
15
mixture
16
over this and then grated cheese. Pour
17
remaining
18
cornbread
19
mixture
20
over meat layer.
21
Bake at 400u00b0 for about 35 to 40 minutes.

1138

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 15 ingredients. The key ingredients include: 1 c. yellow cornmeal, 1 c. flour, 1/2 tsp. salt, 4 tsp. baking powder, 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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