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Mexican Parmesan Cornbread

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Ingredients
  Polenta 11 Ounce (2 cups / 350 gram)
  All purpose flour 8 Ounce, sifted (2 cups / 250 gram)
  Baking powder 2 1⁄2 Teaspoon
  Tasty cheese 4 Ounce, grated (125 gram, mature Cheddar)
  Grated parmesan cheese 2 Ounce (60 gram)
  Pitted black olives 12 , sliced
  Sun dried tomatoes 12 , chopped
  Canned sweet corn kernels 3 1⁄2 Ounce, drained (100 gram)
  Green peppers 3 , finely chopped (bottled)
  Eggs 2 , lightly beaten
  Milk 8 Fluid Ounce (1 cup / 250 milliliter)
  Yogurt 5 Ounce (3/4 cup / 155 gram)
  Vegetable oil 2 Fluid Ounce (1/4 cup / 60 milliliter)
Directions

1. Place polenta, all purpose flour and baking powder in a bowl. Add tasty (mature Cheddar) cheese, Parmesan cheese, olives, sun-dried tomatoes, sweet corn and green peppers in a bowl and mix to combine.
2. Combine eggs, milk, yogurt and oil. Add egg mixture to dry ingredients and mix until just combined.
3.Pour mixture into a greased 20 cm / 8 in springform pan and bake at 180° C / 350° F / Gas 4 for 1 hour or until bread is cooked when tested with a skewer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Pepper
Servings: 
8

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 486 Calories from Fat 174

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 6.8 g33.9%

Trans Fat 0 g

Cholesterol 79.3 mg26.4%

Sodium 511.4 mg21.3%

Total Carbohydrates 62 g20.8%

Dietary Fiber 5.1 g20.6%

Sugars 6.2 g

Protein 17 g33.4%

Vitamin A 12% Vitamin C 78.3%

Calcium 37.3% Iron 20.8%

*Based on a 2000 Calorie diet

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Mexican Parmesan Cornbread Recipe