Popular Mexican Cornbread
|Salad oil||1⁄4 Cup (4 tbs)|
|Canned california green chilies||4|
|Canned cream style corn||9 Ounce (1 Small Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
In a large bowl, beat eggs and oil until well blended.
Rinse seeds out of chiles, finely chop chiles, and add to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over the top.
Bake in a 350° oven for 1 hour or until a wooden skewer inserted in center comes out clean and crust is lightly browned.
Serving size: Complete recipe
Calories 2521 Calories from Fat 1493
% Daily Value*
Total Fat 168 g258.1%
Saturated Fat 59.6 g297.9%
Trans Fat 1 g
Cholesterol 685.3 mg228.4%
Sodium 4309.3 mg179.6%
Total Carbohydrates 183 g61.1%
Dietary Fiber 13.7 g54.7%
Sugars 13 g
Protein 87 g173.4%
Vitamin A 75.4% Vitamin C 21.3%
Calcium 254.4% Iron 52.3%
*Based on a 2000 Calorie diet