MEXICAN CORNBREAD

Mexican cornbread image

Serve with a salad if desired.

Provided by Patty Van Natter

Number Of Ingredients 10

Ingredients

1 can(s) cream style corn
1 can(s) whole kernel corn (drained)
2 large eggs (beaten)
1 stick margarine ( cut in chunks)
1 jar(s) sour cream ( 8 oz)
1 box jiffy cornbread mix
1/2 bag(s) shredded velveeta cheese
1 lb hamburger
1 small yellow onion
1 tsp salt and pepper

Steps:

1. In a large skillet, brown the hamburger and chopped onion until cooked thoroughly. Drain fat. Set aside.
2. In a medium bowl, combine the eggs, butter, sour cream, salt and pepper, and the cheese. Add both cans of corn, cornbread mix.
3. Stir till the dry ingredients are moistened. Do not overmix.
4. Pour 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.
5. Bake (uncovered) at °350 for 30-40 minutes or until top is golden brown and a tooth pick comes out clean.

*** Explore more Mexican Cornbread Recipes »

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