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Mexican Cornbread Recipe

Mexican Cornbread Recipe


We’ve shared a number of different recipes recently and today, I get to share a very special dish with you! This recipe comes from my mother-in-law and it’s one of Aaron’s many faves that she makes. It’s a fun and flavorful twist to cornbread that you need to try!

Aaron and I were very spoiled when we were preparing for our wedding as we were thrown three different showers. One of the showers was thrown by my mother-in-law and her sister Donna. At this beautiful shower, Aaron’s mom gifted us with the Franklin Family Cookbook that she put together in 2004! There are so many amazing recipes in here, including this Mexican Cornbread.

This dish would be a hit of a contribution to any party or just a great dinner meal for your family! With a mix of cornbread, cheese, meat and some veggies, everyone is bound to love it!

Mexican Cornbread

To start, you will need a 3 quart casserole dish. It works best with a deep, round one, I unfortunately, did not have one so I went with what I had.

Ingredients

Batter:

Other Ingredients:

Directions

Pre-heat your oven to 450 degrees. Cook your ground beef and pork sausage in a pan and drain 1/2 of meat drippings for the batter. Combine all batter ingredients together and mix well. Pour about half of the batter into the bottom of the 3 qt greased casserole. Put in the oven to brown (about 7-10 min). Remove casserole from oven and turn oven down to 350 degrees. Layer other ingredients evenly on top of batter in casserole dish as follows: cheese, meat, onions, peppers, olives, mushrooms, bell pepper. Pour remaining batter over the layers and spread evenly. Bake for 1 hour. Let sit about 30 minutes before cutting. If using deep, circular casserole dish, cut into pie-shaped wedges and serve!

For more recipe ideas, check out our Pumpkin Empanada Recipe and Hojarascas Recipe – Traditional Mexican Shortbread Cookies.

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