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


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.

About this Recipe

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