Memaw's Mexican Cornbread

Kara Mackey


This is a recipe my Mom has made since before I came along. Easy to make for a crowd, and warms the insides on a cool, fall day. Serve with sour cream, Picante Sauce, and a BIG pot of pinto beans. It is great for leftovers too! :)


☆☆☆☆☆ 0 votes

Makes 12 servings
40 Min


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  • 2 c
    corn meal mix
  • 1 c
    self rising flour
  • 2 1/2 c
  • 2
  • 2 lb
    ground beef or turkey
  • 1 can(s)
    whole corn - drained
  • 2 can(s)
    green chillis (optional)
  • 1 large
    onion - diced & sauted
  • 1/4 c
  • approx 3 c
    shredded cheddar cheese

How to Make Memaw's Mexican Cornbread


  1. Preheat oven to 350. Spray 9x13 glass baking dish with cooking spray.
  2. Brown meat and onion together. Drain well and set aside.
  3. In large bowl, combine flour and cornmeal mix. Add sugar, eggs and buttermilk to flour mixture. Mix well.
  4. Combine green chillis, whole corn (drained) to flour mixture.
  5. Pour half flour mixture in bottom of baking dish. Spread hamburger meat and onion over batter, cover with remaining batter. Top with cheese.
  6. Bake for 35 - 40 minutes or until golden brown on top and edges. Use toothpick to insert in center, when you pull it out the tooth pick should come out clean. This assures that it is cooked all the way through.

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About Memaw's Mexican Cornbread

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