Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 c. self-rising cornmeal; 1 c. buttermilk; 1 can cream-style corn; 1 1/2 c. chopped onion; 1/4 to 1/2 c. chopped bell pepper; 1 lb. ground beef; 1 tsp. salt; 3 eggs; 1/4 tsp. baking soda; 2/3 c. cooking oil

Servings: persons

1
Brown ground beef with onion and pepper.
2
Mix cornmeal, buttermilk, soda, corn, eggs and cayenne pepper together.
3
Add cooking oil and salt.
4
Pour 1/2 of cornmeal mixture into a greased 9 x 13-inch baking dish.
5
Then add meat mixture and top with grated cheese.
6
Top with remaining cornmeal mixture.
7
Bake in 300u00b0 to 325u00b0 oven for 45 minutes.
8
Do not overbake.
9
Bread should be moist.

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 10 ingredients. The key ingredients include: 2 c. self-rising cornmeal, 1 c. buttermilk, 1 can cream-style corn, 1 1/2 c. chopped onion, 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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