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Cajunized Mexican Corn Bread

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Ingredients
  Cornmeal 2 Cup (32 tbs) (Home Or Stoneground)
  Plain flour 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Soda 1⁄4 Teaspoon
  Bacon drippings/Shortening 3 Tablespoon
  Eggs 3
  Whole kernel corn 1 Cup (16 tbs)
  Cheddar cheese 1 Cup (16 tbs), grated
  Hot pepper 1 Tablespoon, chopped
  Bell pepper 2 Tablespoon, chopped
  Onions 2 Tablespoon, chopped
  Buttermilk 2 Cup (32 tbs)
Directions

Use a big skillet or 2 small ones.
Mix dry ingredients really well.
Heat bacon drippings or shortening in skillet.
Add cheese, peppers, and onions to dry ingredients and mix well.
Beat hell out of eggs.
Pour 1/2 buttermilk into eggs and mix well.
Then pour eggs into dry mixture and beat well.
Add rest of buttermilk as needed.
Pour shortening from skillet and beat.
Pour batter into skillet and bake at 350 degrees until browned.
Flip corn bread over in skillet.
Turn oven off and put bread back in oven for a few minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Your rating: None
4.20769
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3207 Calories from Fat 1109

% Daily Value*

Total Fat 125 g192.8%

Saturated Fat 57.7 g288.6%

Trans Fat 0 g

Cholesterol 832.2 mg277.4%

Sodium 5969.2 mg248.7%

Total Carbohydrates 413 g137.8%

Dietary Fiber 32.9 g131.8%

Sugars 13.5 g

Protein 111 g221.7%

Vitamin A 125.6% Vitamin C 53.8%

Calcium 228.2% Iron 100.5%

*Based on a 2000 Calorie diet

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Cajunized Mexican Corn Bread Recipe