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Mexican Cornbread

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Anonymous (not verified)
Ingredients
  Self rising cornmeal 1 1⁄2 Cup (24 tbs)
  Buttermilk 1 Cup (16 tbs)
  Eggs 2
  Vegetable oil 3 Tablespoon
  Canned cream style corn 8 3⁄4 Ounce
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Bacon slices 6
  Chopped canned jalapeno peppers 1⁄4 Cup (4 tbs)
  Garlic powder 1 Dash
  Shredded sharp cheddar cheese 16 Ounce
Directions

Grease a 10 1/2-inch cast-iron skillet with 1 tablespoon oil.
Heat skillet at 350° for 10 minutes.
Combine next 9 ingredients in a bowl, stirring well.
Pour half of cornmeal mixture into skillet.
Sprinkle with 1 cup cheese.
Top with remaining cornmeal mixture.
Bake at 350° for 45 minutes.
Sprinkle with remaining cheese, and bake an additional 10 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
12

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 281 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 69.9 mg23.3%

Sodium 642.5 mg26.8%

Total Carbohydrates 19 g6.2%

Dietary Fiber 1.6 g6.4%

Sugars 1 g

Protein 13 g26.6%

Vitamin A 12% Vitamin C 10%

Calcium 33.3% Iron 6.1%

*Based on a 2000 Calorie diet

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Mexican Cornbread Recipe