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Mexican Cornbread

chef.tim.lee's picture
Ingredients
  Cornmeal 1 1⁄2 Cup (24 tbs)
  Canned cream style corn 1 Cup (16 tbs)
  Buttermilk 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Jalapeno peppers 2
  Chopped onion 1⁄4 Cup (4 tbs)
  Minced green pepper 2 Tablespoon
  Shredded sharp cheddar cheese 4 Ounce
Directions

Combine all ingredients except cheese in a large bowl; stir well.
Pour half of mixture into a greased 10-inch iron skillet; top with cheese.
Add remaining cornmeal mixture.
Bake cornbread at 450° for 30 minutes or until done.

Recipe Summary

Cuisine: 
American
Servings: 
12

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3.942855
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 232 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 3.3 g16.3%

Trans Fat 0 g

Cholesterol 43.7 mg14.6%

Sodium 406.4 mg16.9%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1.9 g7.6%

Sugars 1.6 g

Protein 6 g12.5%

Vitamin A 3.7% Vitamin C 7.2%

Calcium 16.7% Iron 6.1%

*Based on a 2000 Calorie diet

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Mexican Cornbread Recipe