mexican cornbread
Serve with a salad if desired.
prep time
cook time
method
Bake
yield
about 5-6 people
Ingredients
- 1 can cream style corn
- 1 can whole kernel corn (drained)
- 2 large eggs (beaten)
- 1 stick margarine ( cut in chunks)
- 1 jar sour cream ( 8 oz)
- 1 box jiffy cornbread mix
- 1/2 bag shredded velveeta cheese
- 1 pound hamburger
- 1 small yellow onion
- 1 teaspoon salt and pepper
How To Make mexican cornbread
-
Step 1In a large skillet, brown the hamburger and chopped onion until cooked thoroughly. Drain fat. Set aside.
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Step 2In a medium bowl, combine the eggs, butter, sour cream, salt and pepper, and the cheese. Add both cans of corn, cornbread mix.
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Step 3Stir till the dry ingredients are moistened. Do not overmix.
-
Step 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.
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Step 5Bake (uncovered) at °350 for 30-40 minutes or until top is golden brown and a tooth pick comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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