Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. yellow corn meal; 2 cans cream-style corn (large); 1 tsp. salt; 4 eggs, well beaten; 3 jalapeno peppers, diced; 1/2 lb. Monterey Jack cheese, grated; 2 c. milk; 2 tsp. soda; 1 c. melted margarine; 2 lb. ground meat; 1 onion, diced; 1/2 lb. Cheddar cheese, grated

Servings: persons

2 c. yellow corn meal
2 cans cream-style corn (large)
1 tsp. salt
4 eggs, well beaten
3 jalapeno peppers, diced
1/2 lb. Monterey Jack cheese, grated
2 c. milk
2 tsp. soda
1 c. melted margarine
2 lb. ground meat
1 onion, diced
1/2 lb. Cheddar cheese, grated

1
Mix corn meal, salt and soda.
2
Add milk, cream-style corn, margarine and eggs.
3
Meanwhile, brown meat with onions and jalapenos; drain.
4
Grease pans (three 8-inch square or one 8-inch square and one 13 x 9-inch rectangular).
5
Pour half of batter into pans. Top with meat mixture.
6
Sprinkle with cheese mixture. Pour remaining batter over this.
7
Bake at 375u00b0 for 45 minutes.

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: 2 c. yellow corn meal, 2 cans cream-style corn (large), 1 tsp. salt, 4 eggs, well beaten, 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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