Mexican Cornbread Casserole Recipe

Name: Mexican Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat Mixture; 1 lb ground beef; 1 large onion, diced; 1 - 1 1/2 jalapeno pepper, diced fine; Cornbread Mixture; 1 cup yellow cornmeal; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 cup vegetable oil; 1 cup milk; 2 eggs; 1 can creamed corn; 2 -3 cups shredded cheddar cheese

Servings: persons

Meat Mixture
1 lb ground beef
1 large onion, diced
1 - 1 1/2 jalapeno pepper, diced fine
Cornbread Mixture
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
2 eggs
1 can creamed corn
2 -3 cups shredded cheddar cheese

1
Brown together the ground beef, onion and jalapeno pepper; drain well.
2
In a bowl mix together the cornbread ingredients.
3
Lightly spray a 13 x9 in baking dish with Pam.
4
Pour 1/2 of the cornbread mixture into prepared dish.
5
Top with the meat mixture then sprinkle on the cheese to cover.
6
Pour the remaining cornbread mixture on top.
7
Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

1277

kcal

Calories

113

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 13 ingredients. The key ingredients include: Meat Mixture, 1 lb ground beef, 1 large onion, diced, 1 - 1 1/2 jalapeno pepper, diced fine, and more.

Yes, Mexican Cornbread Casserole 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 Casserole

How did you like this recipe?

Frequently Asked Questions