MEXICAN CORNBREAD 
1 lb. ground hamburger
1 med. onion, chopped
Jalapeno peppers (opt.)
Salt & pepper
Cheese
1 can cream style corn
2 c. cornmeal mix
3 eggs
3/4 c. oil
1 can cream of mushroom soup or 1 can chunky salsa (both if desired)

Brown hamburger in skillet with onions, peppers, salt and pepper. Drain off fat and add mushroom soup or chunky salsa.

In bowl, mix together cornmeal mix, eggs, oil and corn. Put half of cornmeal mixture in a greased 9"x13" cake pan and layer the meat mixture over it. Put a layer of cheese over the meat, then add the remaining half of cornmeal mixture. Bake at 350 degrees for 1 hour.

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