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Corn Bread Mexican Style Recipe
|Vegetable oil||4 Tablespoon|
|Canned green chilies in brine||8 Ounce (2 cans, 4 oz each)|
|Ears of sweet corn/One 12oz can sweet corn, drained||4 Medium|
|Sour cream||1⁄2 Cup (8 tbs)|
|Corn meal||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cheddar cheese||1 Cup (16 tbs), grated|
Serving size: Complete recipe
Calories 3359 Calories from Fat 1382
% Daily Value*
Total Fat 156 g240.7%
Saturated Fat 56.3 g281.5%
Trans Fat 0 g
Cholesterol 635 mg
Sodium 3135.9 mg130.7%
Total Carbohydrates 440 g146.6%
Dietary Fiber 50 g199.9%
Sugars 53.5 g
Protein 105 g209.8%
Vitamin A 119.6% Vitamin C 283.2%
Calcium 227.8% Iron 118.6%
*Based on a 2000 Calorie diet
Beat the eggs and oil together in a large bowl until they are well blended.
Drain and chop the chilies and trim the corn away from the cob.
Add the chilies, sweet corn and sour cream to the egg and oil mixture.
Mix the corn meal and baking powder together and add to the batter.
Add most of the cheese to the batter, but save enough to sprinkle on top.
Give the batter a very good stir and pour it into the baking pan.
Sprinkle the remainder of the cheese on top and bake for 35-40 minutes, until a knife or piece of raw spaghetti inserted into it comes out clean.