Southern Mexican Cornbread Recipe

Name: Southern Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground chuck; salt; pepper; 3/4 c. self-rising cornmeal; 1 small onion, chopped; 2 c. shredded Cheddar cheese; 3 jalapeno peppers, diced; 3 eggs, beaten; 1 c. buttermilk; 1 (17 oz.) can cream-style corn

Servings: persons

1 1/2 lb. ground chuck
salt
pepper
3/4 c. self-rising cornmeal
1 small onion, chopped
2 c. shredded Cheddar cheese
3 jalapeno peppers, diced
3 eggs, beaten
1 c. buttermilk
1 (17 oz.) can cream-style corn

1
Season ground chuck with salt and pepper; cook in skillet over medium heat until browned.
2
Drain well; set aside.
3
Combine cornnmeal, onion, cheese and peppers in a large bowl; mix well. Stir eggs into milk; add to dry ingredients and stir just to moisten.
4
Add corn and mix well. Spoon half the batter into a two-quart casserole dish that has been coated with vegetable spray. Place the ground chuck over the batter, then top with remaining batter. Bake at 350u00b0 for 45 to 50 minutes.
5
Yields 8 servings, each serving contains 488 calories; 51% fat.

1174

kcal

Calories

105

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 10 ingredients. The key ingredients include: 1 1/2 lb. ground chuck, salt, pepper, 3/4 c. self-rising cornmeal, and more.

Yes, Southern Mexican Cornbread 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.

Southern Mexican Cornbread

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