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Cajunized Mexican Corn Bread Recipe
|Cornmeal||2 Cup (32 tbs) (Home Or Stoneground)|
|Plain flour||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Bacon drippings/Shortening||3 Tablespoon|
|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)|
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 mg
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
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.