posted by Joe Ames 03-22-101 11:22 AM
Mexican Cornbread Casserole
2 boxes Jiffy cornbread mix
1 can cream style corn
2 chopped jalapenos
6 oz. Cheddar cheese, shredded
1 1/2 lb. hamburger
Onion
Mix 1 cornbread mix according to instructions and add 1/2 can corn. Pour into 9x13 inch pan. Saute hamburger and onion. Layer on top of cornbread mixture. Sprinkle on chopped jalapenos. Layer on cheese. Mix other cornbread mix according to instructions and 1/2 can corn and layer on top. Bake according to cornbread mix and serve.
Mexican Cornbread
1 1/2 c. cornmeal
1 c. flour
1 egg
1/4 tsp. salt
2 1/2 tsp. baking powder
3 tbsp. sugar
1 c. milk
3 tbsp. oil or bacon drippings
1 can creamed corn
1/2 c. chopped onion
1/4 c. chopped jalapeno peppers
1/2 lb. hamburger, browned
1/2 to 3/4 lb. Longhorn Colby cheese, shredded
3 tbsp. Crisco shortening or bacon drippings
Mix cornmeal, flour, salt, baking powder and sugar. Add milk, egg, oil and creamed corn. Mix well. If too stiff, add more milk by tablespoons. In cast iron skillet or Dutch oven, heat 3 tablespoons of shortening or bacon drippings. Pour in cornbread mixture. Then layer hamburger, onion and peppers. Top this with the cheese. Cover layers with remaining cornmeal mixture and cook for about 1 hour at 350 degrees.
Mexican Cornbred
2 pkgs. Jiffy cornbread mix
3 chopped peppers, without seeds
1 chopped onion
1 can whole kernel corn
1 lb. hamburger
2 c. grated cheese
Mix as package directs. Add corn and peppers. Put half in the pan, then add cheese (1 cup) and hamburger. Cover with remaining half of cornbread mixture and top with 1 cup cheese. Use a 9"x13" pan and bake according to package directions.
Mexican Meat Cornbread
1 lb. hamburger meat
1 can cream style corn
2 eggs
1 can chopped green chili
1 c. corn meal
1/2 tsp. baking soda
1 med. onion, chopped
1 lb. grated cheddar cheese
1 c. milk
3/4 tsp. salt
1 clove garlic, minced
Mexican Cornbread
2 to 3 lb. hamburger meat
2 pkgs. taco seasoning
2 cans of whole kernel corn, drained
2 cans of Rotel tomatoes, drained
1 lb. cheddar cheese
4 pkgs. cornbread mix
Brown hamburger meat, drain. Add corn and Rotel tomatoes and taco seasoning. Follow directions on back of taco seasoning, simmer. Make cornbread mixture as directed on back of packets. Put 1 layer of cornbread, layer of cheese, meat mixture, layer of cheese, layer of cornbread. Put in oven until cornbread is done. Serves 8.
Mexican Cornbread
1 1/2 c. meal (corn)
2 eggs
1 c. milk
1/2 tsp. soda
1 tsp. salt
1 can cream corn
1/4 c. oil
Step 2:
1 sm. box Velveeta cheese, shredded
1 onion, chopped
Several jalapenos, chopped
1 lb. hamburger, browned
Mix all ingredients in Step #1. Pour half of mixture in oiled casserole pan. Then layer cheese, onion, pepper and hamburger meat. Then pour other half of mixture on top. Bake at 450 degrees for 1 hour. Serves 4-6.
Mexican Cornbread
1 lb. hamburger (browned)
1 can cream style corn
Cherry peppers, sliced
Grated or sliced cheese
Cornbread:
1 c. cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. oil
Mix cornbread together with can of cream style corn. Brown hamburger meat with any spices you like (onions, peppers, garlic, etc.). Drain. Layer 1/2 of cornbread mixture, hamburger, sliced cherry peppers and cheese. Top with remaining cornbread mixture. Bake at 425 degrees for 35-45 minutes until golden brown.
Mexican Cornbread
Step 1:
1 lb. hamburger
1 lg. onion
1 can Rotel tomatoes
1 can ranch style beans
Step 2:
1 c. corn meal
1 c. milk
1/4 c. oil
1/2 tsp. salt
1 can cream corn
Step 3:
1 lb. cheese
Step 4:
Grease casserole pour in 1/2 meal mixture, then add meat mixture. Top meat with grated cheese and then rest of meal mixture. Bake at 350 degrees for 1 hour.
Mexican Cornbread
1 c. cornmeal
1 c. flour
4 tsp. baking powder
1 egg
2/3 c. milk
1 lg. can cream style corn
1/4 c. butter flavored cooking oil or melted butter or margarine
1 sm. jar chopped pimientos
2 tsp. rushed dried red peppers
4-6 chopped jalapeno peppers with juice
1 1/2 lbs. hamburger, cooked with salt, black pepper, chili powder, garlic powder, ground cumin & Accent to taste
1 c. grated cheddar cheese
Mix cornmeal, flour, baking powder, egg and milk. Add corn; stir. Add oil, butter or margarine, chopped pimiento, crushed dried red peppers and 1 to 2 tablespoons juice from canned jalapeno peppers. Pour half mixture in hot greased large iron skillet or casserole dish. Sprinkle with cooked hamburger, jalapenos and grated cheese. Pour remaining half of corn mixture on top. Bake at 475 degrees for 20 to 30 minutes or until top is fairly brown. Serves 6 to 8. Good main dish served with a salad. Can be refrigerated or frozen.
Mexican Cornbread
2 c. self rising corn meal
3/4 c. self rising flour
1 can cream style corn
1 1/2 lb. hamburger meat
5 jalapeno peppers
1 egg
1 1/4 c. milk
3 tbsp. cooking oil
2 lg. onions, choped
8 oz. cheese, grated
Mix corn meal, flour, egg, milk and corn and cooking oil together, set aside. Boil hamburger meat in salted water for 1/2 hour. Drain water off meat, add onion and jalapeno peppers to meat and simmer for 30 minutes. Pour 1/2 of cornbread mix in greased pan, add hamburger mixture then grated cheese over meat. Then pour rest of corn bread mixture on top. Bake 1 hour on 350 degrees.
Mild Mexican Cornbread
3 pkgs. Mexican cornbread mix
1 1/2 to 2 lbs. hamburger meat browned and seasoned with taco mix
1 can whole kernel corn, drained
1 lg. onion, chopped and sauteed
1/2 to 1 lb. cheese, grated
Preheat oven to 400 degrees. Prepare cornbread mixes as directed. Pour half of the mix into a greased 9 x 12 cake pan. Cover with cooked hamburger meat. Layer with sauteed onions, corn and cheese. Top with rest of corn bread mix. Bake for 30 to 45 minutes until golden brown.
Mexican Cornbread
1 lb. sausage or hamburger
1 lg. onion, chopped
4 tiny hot peppers
2 c. grated cheddar cheese
1 pkg. pepperoni, chopped
1 c. self rising flour
1 c. self rising cornmeal
3 tbsp. sugar
1 lg. can cream style corn
2 eggs, well beaten
1/2 c. bacon grease
1 c. milk (sweet or buttermilk)
Mix flour, cornmeal, sugar, corn, eggs, grease and milk. Set aside. Cook sausage or hamburger until brown. Drain well and crumble. Add onion and peppers. In large baking pan, pour half of the flour mixture. Sprinkle the meat mix over batter. Next add grated cheese and pepperoni. Pour remaining batter over top. Bake at 350 degrees for 1 hour.
Mexican Cornbread
1 can creamed corn
1 c. cornmeal
3 tbsp. flour (yes, that's right)
1 tsp. salt
2 eggs
1 c. milk
2 tbsp. sugar (optional)
1 tsp. baking powder
3/4 lb. hamburger
1 med. onion, chopped
1 tbsp. canned jalapeno peppers (optional)
2 c. grated cheese
Brown hamburger, make batter of corn, cornmeal, flour, salt, eggs, milk, sugar, baking powder, onions, and pepper. In a 9 x 9 inch pan, layer 1/2 batter, meat, 1/2 cheese, 1/2 batter, 1/2 cheese. Bake 45 minutes at 350 degrees.
Mexican Cornbread
layer 1:
1 lb. hamburger
1/2 c. onion, chopped
Brown and drain
layer 2:
12 oz. can whole kernel corn, drained
8 oz. Cheez Whiz
4 oz. can green chilies
Mix and pour on 1st layer.
layer 3:
3/4 c. corn meal
3/4 c. flour
2 tsp. baking powder
2/3 c. milk
1/4 c. margarine, melted
1 egg, slightly beaten
1/4 tsp. salt
Mix in order given and pour on 2nd layer. Bake at 400 degrees for approximately 30 minutes or until browned. Variation: If you prefer, a small amount of picante sauce could be added with green chile mixture.