Mexican Cornbread Meat Dish Recipe

Name: Mexican Cornbread Meat Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 to 2 lb. ground meat; 1 large onion, finely chopped; 1/2 lb. rat cheese, grated; 4 canned jalapeno peppers, chopped; 1 c. yellow cornmeal; 1 1/2 tsp. soda; 1/2 tsp. salt; 2 eggs, well beaten; 1 c. sweet milk; 1 (16 1/2 oz.) can creamed corn (yellow)

Servings: persons

1 to 2 lb. ground meat
1 large onion, finely chopped
1/2 lb. rat cheese, grated
4 canned jalapeno peppers, chopped
1 c. yellow cornmeal
1 1/2 tsp. soda
1/2 tsp. salt
2 eggs, well beaten
1 c. sweet milk
1 (16 1/2 oz.) can creamed corn (yellow)

1
Preheat oven to 350u00b0.
2
Brown meat lightly.
3
Drain and set aside.
4
Mix cornmeal, soda, salt, eggs, milk and corn.
5
Heat large iron skillet (about 11-inch) on burner with about 1/8 to 1/4 cup oil until hot.
6
Add 1/2 cornmeal mixture to pan.
7
Layer meat, onion, peppers and cheese.
8
Top this with other 1/2 of cornmeal mixture.
9
Cook in oven at 350u00b0 for 45 to 50 minutes.
10
Serve with green beans or pot of red beans and a salad.

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 10 ingredients. The key ingredients include: 1 to 2 lb. ground meat, 1 large onion, finely chopped, 1/2 lb. rat cheese, grated, 4 canned jalapeno peppers, chopped, and more.

Yes, Mexican Cornbread Meat Dish falls under the General 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 Meat Dish

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