Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 (15 1/4 ounce) can cream-style corn; 1 (15 1/4 ounce) can whole kernel corn; 1 lb ground beef; 2 cups shredded cheese (any good melting cheese is fine); 3 pickled jalapeno peppers, chopped; 3 tablespoons chili powder; 2 teaspoons garlic powder; salt and pepper; 1 (8 1/2 ounce) box Jiffy cornbread mix (it calls for only 1 egg, but I use 2 for 1 box)

Servings: persons

1 medium onion, chopped
1 (15 1/4 ounce) can cream-style corn
1 (15 1/4 ounce) can whole kernel corn
1 lb ground beef
2 cups shredded cheese (any good melting cheese is fine)
3 pickled jalapeno peppers, chopped
3 tablespoons chili powder
2 teaspoons garlic powder
salt and pepper
1 (8 1/2 ounce) box Jiffy cornbread mix (it calls for only 1 egg, but I use 2 for 1 box)

1
Brown ground beef with seasonings, and half the onion.
2
While that is browning, mix the cornbread(according to directions on box), both corns, half the cheese, and the jalepenos together.
3
Once ground beef mixture is browned, drain extra grease and let cool for 2-3 minutes.
4
Once cool add to cornbread mixture with the rest of the onion.
5
Pour into a 13x9 inch baking dish.
6
Top with remainder of cheese and put into a 400 degree oven and bake for 25-30 minutes or until golden brown on top and done in the center.
7
P.S.
8
For a real meal just add red kidney beans or chili beans.

679

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 10 ingredients. The key ingredients include: 1 medium onion, chopped, 1 (15 1/4 ounce) can cream-style corn, 1 (15 1/4 ounce) can whole kernel corn, 1 lb ground beef, and more.

Yes, Mexican Cornbread falls under the Soups & Stews 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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