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; 2 eggs, well beaten; 3/4 tsp. salt; 1 c. milk; 1/2 tsp. baking soda; 1 (16 1/2 oz.) can cream-style corn; 1/3 c. bacon drippings; 1/2 lb. ground chuck or ground round; salt to taste; 1 large onion, chopped; 1/2 lb. Cheddar cheese, grated; 4 jalapeno peppers, chopped (or less)

Servings: persons

1 c. yellow cornmeal
2 eggs, well beaten
3/4 tsp. salt
1 c. milk
1/2 tsp. baking soda
1 (16 1/2 oz.) can cream-style corn
1/3 c. bacon drippings
1/2 lb. ground chuck or ground round
salt to taste
1 large onion, chopped
1/2 lb. Cheddar cheese, grated
4 jalapeno peppers, chopped (or less)

1
Mix cornmeal, eggs, 3/4 teaspoon of salt, milk, baking soda, cream-style corn and bacon drippings; set aside.
2
Saute ground chuck and add salt to taste.
3
Drain meat on paper towels to absorb grease.
4
Keep the onion, Cheddar cheese and jalapeno peppers separate.
5
Grease and heat a large, black skillet.
6
Sprinkle with cornmeal and let brown slightly.
7
Pour half of cornmeal-egg mixture in skillet.
8
Sprinkle the cheese evenly over mixture. Spread meat on top.
9
Place chopped onion on top, then place peppers.
10
Pour remaining cornmeal-egg mixture over top.
11
Bake for 45 to 50 minutes at 350u00b0.

623

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. yellow cornmeal, 2 eggs, well beaten, 3/4 tsp. salt, 1 c. milk, 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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