"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Trail
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb Ground Chuck or Hamburger
4 Slices Velvetta Cheese
1 Can Green Giant Niblet Mexi-Corn (Drained)
1 Can Cream Style Corn
1 Medium Onion (Chopped)
16 oz Grated Medium Cheddar Cheese
3 Tblsp Diced Jalapeño Peppers
4 oz Sour Cream
1 Lg Egg
1 Cup Cornmeal
1/2 Cup Self-Rising Flour
1 Tbsp Baking Powder
1 Tsp Sugar
1/2 Tsp Salt

Directions:
Directions:
Saute Hamburger with a little salt and pepper and about 1 tbs of juice from hot peppers. Add Velvetta Cheese and 1/2 Can Niblet Corn. Mix Cornmeal, flour, sugar, salt, and baking powder. Add Cream Style Corn, 1 1/2 Tbsp of Hot Peppers, the remaining 1/2 can of whole kernel corn, sour cream, 1 cup of grated cheese and egg. Mix well.

Pour 1/2 Batter in Bottom of Pan ( Use a little oil in bottom ). Next spread meat mixture, then chopped onions and remaining 1 1/2 Tbsp of Hot Peppers, then remaining grated cheese. Top with remaining batter.

Bake 375 - 400º for 35 - 40 minutes.

Let stand at least five minutes. Good cold.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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