Mexican Cornbread

February 11, 2021  Online Recipe Guide Avatar
Description This recipe is by Brenda Thompson. Cleveland, TX. 1989.
At a glance
Generations – My Family Cookbook
2 pkg. Morrison Mexi-kits
1 can cream style corn
1 can whole grain corn, drained
1 to 1 1/2 lbs. ground beef
1/2 C. winter seasoning (onion and pepper)
1 tsp. Kitchen Bouquet
1 C. grated cheese (Monterey Jack and Cheddar)
1/2 tsp. sugar
Sweet milk
2 eggs
Brown meat, winter seasonings, salt, and Kitchen Bouquet until crumbly. Sit aside and let cool.

In large bowl beat Mexi-kits, sugar, eggs, cream style corn until smooth. Add whole corn and meat stir and then add enough milk for a good cooking consistency. Add 2/3 cup of cheese and stir until smooth. Bake in greased sheet pan at 350 degrees for about one hour or until done in the middle. Remove from oven and sprinkle remaining cheese. Let cheese melt and then serve.


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