Mexican Cornbread

Farm.Fares's picture

Nov. 30, 2011


Eggs 2 Small
Canned green chilies 4 , seeded and finely chopped (California Type)
Salad oil 1/4 Cup (4 tbs)
Canned cream style corn 9 Ounce (1 Small Can)
Sour cream 1/2 Cup (8 tbs)
Yellow cornmeal 1 Cup (16 tbs)
Salt 1/2 Teaspoon
Baking powder 2 Teaspoon
Sharp cheddar cheese 8 Ounce , shredded (2 Cups)



1. Beat salad oil and eggs in a large bowl, till it is well blended.

2. Add sour cream, 1 1/2 cup cheese, cornmeal, chilies, corn, sour cream, baking powder and salt while stirring constantly. Stir to blend well.

3. Grease a 9 inches square or round pan. Pour the mixture.

4. Sprinkle the rest of the cheese as a topping.

5. Preheat oven to 350°

6. Bake for 1 hour at 350° or till it gets a brown crust. ( Check if completely ready by inserting a pick in the center. If it comes out clean, it is cooked.


7. Serve Mexican bread warm.

Tips: If you use it later, wrap the bread in a heavy foil and refrigerate. When in need, reheat the bread in its wrapped foil for 30 minutes in 300°. If the bread was frozen reheat for 1 hour.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2537Calories from Fat 1390

 % Daily Value*

Total Fat 165 g253.8%

Saturated Fat 58 g290%

Trans Fat 0 g


Sodium 5336 mg222.33%

Total Carbohydrates 188 g62.7%

Dietary Fiber 18 g72%

Sugars 12 g

Protein 85 g170%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet