Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 tablespoon salad oil; 1 lb ground beef; 1 onion, chopped; 2 green peppers, chopped; 1 cup cornmeal; 1 (16 ounce) can cream-style corn; 1 cup milk; 2 eggs, beaten; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/3 cup bacon drippings; 1/2 cup grated cheddar cheese

Servings: persons

1 tablespoon salad oil
1 lb ground beef
1 onion, chopped
2 green peppers, chopped
1 cup cornmeal
1 (16 ounce) can cream-style corn
1 cup milk
2 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup bacon drippings
1/2 cup grated cheddar cheese

1
Preheat oven to 350.
2
Heat oil in large skillet. Add beef, onion, peppers. Cook, stirring with a fork to break up meat, until meat is browned, set side.
3
Combine corn meal, corn, milk, eggs, salt, soda and drippings in a large bowl; mix until well blended.
4
Pour 1/2 of the batter into into a lightly greased heavy skillet or baking pan. Spoon meat mixture evenly over batter. Then put the other 1/2 batter on top of the meat an then sprinkle the top with the cheese an put in the oven.
5
Bake for 40-45 min, or until done.
6
Presented By.
7
Shirley J Hedrick.

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: 1 tablespoon salad oil, 1 lb ground beef, 1 onion, chopped, 2 green peppers, chopped, 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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