Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup buttermilk; 2 eggs, slightly beaten; ½ teaspoon baking soda; ¾ teaspoon salt; 1 can cream-style corn; 1 lb lean beef; 1 onion, chopped; 1 (4 ounce) can green chilies; 2 cups cheese

Servings: persons

1 cup yellow cornmeal
1 cup buttermilk
2 eggs, slightly beaten
½ teaspoon baking soda
¾ teaspoon salt
1 can cream-style corn
1 lb lean beef
1 onion, chopped
1 (4 ounce) can green chilies
2 cups cheese

1
Brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes.
2
Set aside.
3
In a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix.
4
In a baking pan, put about 2 T grease and let melt in a 350F degrees oven.
5
Now add 1/2 of cornmeal mixture.
6
On top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese.
7
Bake 45 minutes or until top is golden brown.
8
Serve with hot salsa and sour creme.

1396

kcal

Calories

125

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.

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 cup yellow cornmeal, 1 cup buttermilk, 2 eggs, slightly beaten, ½ teaspoon baking soda, 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