Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. sugar; 1 c. cornmeal; 2 eggs; 1 c. milk; 1/4 c. salad oil; 1/2 tsp. soda; 3/4 tsp. salt; 1 (No. 303) can cream-style corn; 1 lb. hamburger; 1 large onion, chopped; 1/2 lb. cheese, shredded; 3 jalapeno peppers, sliced (discard seed); 1 small jar pimentos

Servings: persons

1 tsp. sugar
1 c. cornmeal
2 eggs
1 c. milk
1/4 c. salad oil
1/2 tsp. soda
3/4 tsp. salt
1 (No. 303) can cream-style corn
1 lb. hamburger
1 large onion, chopped
1/2 lb. cheese, shredded
3 jalapeno peppers, sliced (discard seed)
1 small jar pimentos

1
Combine first 8 ingredients; set aside.
2
Meanwhile, saute hamburger.
3
Season with salt and pepper.
4
Drain off fat.
5
Prepare onion, cheese, jalapenos and pimentos; place in separate mounds. Grease and heat iron skillet.
6
Sprinkle with 2 tablespoons corn meal and brown slightly. Pour 1/2 batter in skillet.
7
Sprinkle cheese evenly over batter, then meat, onion, pepper and pimento. Pour remaining batter over top.
8
Bake 50 minutes in 350u00b0 oven until brown on top.

829

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 13 ingredients. The key ingredients include: 1 tsp. sugar, 1 c. cornmeal, 2 eggs, 1 c. milk, and more.

Yes, Mexican Cornbread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Cornbread

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