mexican cornbread
Serve with a salad if desired.
yield
serving(s)
method
Bake
Ingredients For mexican cornbread
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1 cancream style corn
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1 canwhole kernel corn (drained)
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2 lgeggs (beaten)
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1 stickmargarine ( cut in chunks)
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1 jarsour cream ( 8 oz)
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1 boxjiffy cornbread mix
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1/2 bagshredded velveeta cheese
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1 lbhamburger
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1 smyellow onion
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1 tspsalt and pepper
How To Make mexican cornbread
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1In a large skillet, brown the hamburger and chopped onion until cooked thoroughly. Drain fat. Set aside.
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2In a medium bowl, combine the eggs, butter, sour cream, salt and pepper, and the cheese. Add both cans of corn, cornbread mix.
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3Stir till the dry ingredients are moistened. Do not overmix.
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4Pour 1/2 of the batter into a buttered 9/13 inch cake pan. Put all of the hamburger over that. Top with the other half of the batter.
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5Bake (uncovered) at °350 for 30-40 minutes or until top is golden brown and a tooth pick comes out clean.
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