Mexican cornbread

Patty Van Natter


Serve with a salad if desired.

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about 5-6 people


1 can(s)
cream style corn
1 can(s)
whole kernel corn (drained)
2 large
eggs (beaten)
1 stick
margarine ( cut in chunks)
1 jar(s)
sour cream ( 8 oz)
1 box
jiffy cornbread mix
1/2 bag(s)
shredded velveeta cheese
1 lb
1 small
yellow onion
1 tsp
salt and pepper

How to Make Mexican cornbread


  • 1In a large skillet, brown the hamburger and chopped onion until cooked thoroughly. Drain fat. Set aside.
  • 2In a medium bowl, combine the eggs, butter, sour cream, salt and pepper, and the cheese. Add both cans of corn, cornbread mix.
  • 3Stir till the dry ingredients are moistened. Do not overmix.
  • 4Pour 1/2 of the batter into a buttered 9/13 inch cake pan. Put all of the hamburger over that. Top with the other half of the batter.
  • 5Bake (uncovered) at °350 for 30-40 minutes or until top is golden brown and a tooth pick comes out clean.

Printable Recipe Card

About Mexican cornbread

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: English