Mexican Corn Bread
|Rising cornmeal||1 Cup (16 tbs)|
|Rising flour||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Sweet milk||1 Cup (16 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Cheese||1 Cup (16 tbs), grated|
|Onion||1⁄2 Cup (8 tbs), diced|
|Hot peppers||4 , chopped|
|Green bell pepper||To Taste, diced|
Mix cormneal, flour, sugar, oil, and milk.
Place half of mixture in bottom of 9-by-13 inch baking pan.
Sprinkle the corn, cheese, onion, and peppers over the cormneal mixture.
Spread remaining cornmeal mixture on top.
Bake at 425 degrees for twenty to twenty-five minutes or until done.
Serving size: Complete recipe
Calories 3713 Calories from Fat 1690
% Daily Value*
Total Fat 192 g294.9%
Saturated Fat 62.6 g313.1%
Trans Fat 0 g
Cholesterol 256.3 mg85.4%
Sodium 4740.9 mg197.5%
Total Carbohydrates 421 g140.4%
Dietary Fiber 12.2 g48.9%
Sugars 223.5 g
Protein 81 g162.7%
Vitamin A 72.2% Vitamin C 28.6%
Calcium 263.3% Iron 67.8%
*Based on a 2000 Calorie diet