Mexican Skillet Cornbread
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , lightly beaten|
|Plain yogurt||1 Cup (16 tbs)|
|Canned cream style corn||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Sharp cheddar cheese||1 Cup (16 tbs), grated|
|Canned chopped jalapeno peppers||4 Ounce (1 Can)|
1. Preheat the oven to 350 degrees.
2. Combine the cornmeal, salt, and baking powder in a medium-sized bowl. Oil a 12-inch cast-iron or heavy porcelainized iron skillet and heat in the oven.
3. Combine the eggs, yogurt, and corn in a small bowl. Stir into the cornmeal mixture. Stir in the onion, cheese, and peppers.
4. Pour into the hot skillet and bake for 30 minutes, or until done and lightly browned.
Serving size: Complete recipe
Calories 2254 Calories from Fat 1098
% Daily Value*
Total Fat 129 g199.1%
Saturated Fat 70.8 g353.8%
Trans Fat 0 g
Cholesterol 760.6 mg253.5%
Sodium 6039.6 mg251.6%
Total Carbohydrates 209 g69.8%
Dietary Fiber 20.3 g81%
Sugars 31.1 g
Protein 75 g150.7%
Vitamin A 123.5% Vitamin C 66.6%
Calcium 255.3% Iron 69.6%
*Based on a 2000 Calorie diet