Mexican Cornbread

Mexican Cornbread

Community Classics .
Edited on Sep 16, 2008

A complete meal in itself, or great as a side dish!!


1 lb. ground round, browned
1 cup Fine ground white cornmeal, not self rising
1 cup of Carnation milk
1 cup shredded sharp cheese
1 large onion, chopped
3-4 jalapeno peppers, chopped with seeds
2 eggs, beaten
1 14-16 oz can of whole kernel corn, drained, or
may substitute 1 can of Mexicorn
1/2 cup of cooking oil


Brown beef and set aside; Preheat oven to 400 degrees; beat eggs in large mixing bowl, add beef and remaining ingredients except oil. Stir together. Pour 1/2 cup of oil in iron skillet or 9-1/2 x 11" baking pan. Heat oil in oven until hot.

Pour ingredients into pan of hot oil, being careful not to allow the oil to splash.

Bake at 400 for 1 hour; Carefully, pour off any extra oil. A
llow to cool before cutting into squares. Enjoy!

Not a NESTLÉ®-tested recipe.

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