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 large onion, chopped; 1 lb ground beef; 1 jalapeno pepper, chopped; 1 cup yellow cornmeal; ½ teaspoon baking soda; 1 teaspoon salt; ½ cup vegetable oil; 1 cup milk; 2 eggs, beaten; 1 (11 ounce) can whole kernel corn, drained; 1 lb cheddar cheese, shredded

Servings: persons

1 large onion, chopped
1 lb ground beef
1 jalapeno pepper, chopped
1 cup yellow cornmeal
½ teaspoon baking soda
1 teaspoon salt
½ cup vegetable oil
1 cup milk
2 eggs, beaten
1 (11 ounce) can whole kernel corn, drained
1 lb cheddar cheese, shredded

1
Grease a large black iron skillet and place in a 350 degree oven for at least 15 minutes.
2
Saute onion with ground beef and jalapeno pepper.
3
Set aside.
4
In a large bowl, mix corn meal, baking soda, salt, oil, milk, eggs, and corn.
5
Pour half of corn meal mixture into heated skillet.
6
Layer beef mixture and cheddar cheese.
7
Then pour remaining corn meal mixture on top.
8
Bake 45 minutes at 350 degrees.

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 11 ingredients. The key ingredients include: 1 large onion, chopped, 1 lb ground beef, 1 jalapeno pepper, chopped, 1 cup yellow 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

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