Mexican Cornbread

Submitted by Margaret Mealiff

Mexican Cornbread


  • 2 lbs. hamburger
  • 1 med. onion chopped
  • 1/2 lb. cheddar cheese
  • 8 oz. hot taco sauce
  • 16 oz. medium taco sauce
  • 2 Jiffy cornmeal mixes
  • 1 can cream corn


  • Sauté hamburger & onion, drain fat. Add both sauces, heat thoroughly. Mix cornbread as directed on box. Stir in cream corn. Grease 9x13 pan. Pour half of cornbread mix, then add all of the hamburger mixture. Put shredded cheese on top, then remainder of the cornbread mix. Top with more cheese. Bake at 400 degrees for 20-25 minutes.