Mexicana Cornbread

Marilyn Renfro Gore


As a colon cancer survivor, I am not supposed to eat but 18 oz. of red meat a month so I cook a lot of chicken but save my "meat cheats" for favorite dishes! And this is a favorite dish at my house! Instead of the Velveeta Cheese, you can use sliced American with 6 slices on bottom half and 6 slices on top half! Or use both! Adjust the amount of jalapeno according to how much heat you like! I have grandchildren around a lot and use less heat in cooking because the HOT lovers can always add more to their plates! HAHA!

☆☆☆☆☆ 0 votes
6 (if Poppy & I choose to share!) HA!
35 Min
1 Hr 20 Min


1 pkg
martha white's mexican cornbread mix
1 can(s)
cream style corn
1 small
onion, diced
3 c
velveeta cheese, shredded
1 small
green chile, diced
1 - 2
jalapenos, seeded & minced
1 lb
ground chuck, cooked & drained
salt & pepper to taste


1Brown ground chuck in skillet and drain. Set aside.
2Grease large dutch oven or ovenproof pot. Preheat oven to 350 degrees.
3Mix cornbread package as directed. Add undrained can of cream style corn.
4Pour half of cornbread mix into pot. Layer (in order) half of cheese, onions, ground chuck, green chiles, jalapeno, other half of cheese and pour the rest of the cornbread mix on top sealing to edges of pot.
5Bake for 1 hour and 20 minutes or until knife stuck in comes out clean. Enjoy

About Mexicana Cornbread

Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids