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: 1 lb. ground beef; 1 large onion, chopped; 2 jalapeno peppers or bell peppers, chopped; 1 c. cornmeal; 3/4 tsp. salt; 1/2 tsp. soda; 1 c. milk; 1 can cream-style corn; 2 eggs; 1/3 c. bacon drippings

Servings: persons

1
Place first 3 ingredients in skillet and brown until meat shows no pink.
2
Mix rest of ingredients (I usually crumble up the bacon and put in there too).
3
Grease large iron skillet.
4
(I usually spray Pam on it before greasing it; it makes it much easier to clean and keeps the cornbread from sticking.)
5
Sprinkle with cornmeal and brown.
6
Pour half of batter into skillet; put in meat mixture and sprinkle with cheese.
7
Pour in remaining batter and bake at 350u00b0 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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. ground beef, 1 large onion, chopped, 2 jalapeno peppers or bell peppers, chopped, 1 c. cornmeal, 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

How did you like this recipe?

Frequently Asked Questions