Mexican Cornbread With Beef Recipe

Name: Mexican Cornbread With Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 c. cornmeal; 1 large and 1 small can cream style corn; 3 eggs; 2 1/4 c. milk; 1 1/2 tsp. salt; 3/4 tsp. soda; 3 Tbsp. oil; 1 lb. ground beef; 1/2 lb cheese, grated; 1 large bell pepper, chopped; 1 c. onion, chopped; 3 garlic cloves, chopped fine; 4 to 6 pickled jalapenos, seeded and chopped fine

Servings: persons

3 c. cornmeal
1 large and 1 small can cream style corn
3 eggs
2 1/4 c. milk
1 1/2 tsp. salt
3/4 tsp. soda
3 Tbsp. oil
1 lb. ground beef
1/2 lb cheese, grated
1 large bell pepper, chopped
1 c. onion, chopped
3 garlic cloves, chopped fine
4 to 6 pickled jalapenos, seeded and chopped fine

1
Cook meat in skillet until red is gone.
2
Do not brown. Before done, add onion, bell pepper and garlic.
3
In large mixing bowl, mix cornmeal with salt and soda.
4
Add milk, eggs, cream corn and oil.
5
Mix well then add cheese and jalapenos.
6
Pour 1/2 of cornbread mixture into a greased 9 x 13 x 2-inch pan.
7
Spread meat mixture on top.
8
Add remaining cornbread mixture.
9
Bake 1 hour or until golden brown in 400u00b0 oven.

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 13 ingredients. The key ingredients include: 3 c. cornmeal, 1 large and 1 small can cream style corn, 3 eggs, 2 1/4 c. milk, and more.

Yes, Mexican Cornbread With Beef 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 With Beef

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