Mexican Skillet Cornbread Casserole Recipe

Name: Mexican Skillet Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, stiffly beaten; 1 c. cornmeal (plain); 2 tsp. baking soda; 1 tsp. salt; 1 (17 oz.) can creamed corn; 1 c. milk; 1/4 c. cooking oil; 1 lb. ground beef; 2 c. shredded Cheddar cheese; 1 large onion, chopped; 2 or 3 jalapeno peppers, finely chopped

Servings: persons

2 eggs, stiffly beaten
1 c. cornmeal (plain)
2 tsp. baking soda
1 tsp. salt
1 (17 oz.) can creamed corn
1 c. milk
1/4 c. cooking oil
1 lb. ground beef
2 c. shredded Cheddar cheese
1 large onion, chopped
2 or 3 jalapeno peppers, finely chopped

1
Combine cornmeal, soda, salt, corn, milk and oil in bowl.
2
Set aside.
3
Cook ground beef until brown; drain well.
4
Set aside. Pour 1/2 cornmeal mix in greased 10-inch skillet (cast-iron is best).
5
Sprinkle evenly with ground beef; top with cheese, onion and pepper.
6
Pour remaining batter over top.
7
Bake at 350u00b0 for 45 minutes.
8
Yields 6 to 8 servings.

1174

kcal

Calories

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.

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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: 2 eggs, stiffly beaten, 1 c. cornmeal (plain), 2 tsp. baking soda, 1 tsp. salt, and more.

Yes, Mexican Skillet 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 Skillet Cornbread Casserole

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