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Easy Mexican Corn Bread Recipe
|White cornmeal||1 Cup (16 tbs)|
|Yellow cream-style corn||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sour milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Jalapeno pepper||1⁄3 Cup (5.33 tbs), minced|
|Cheddar cheese||1 Cup (16 tbs), grated|
Serving size: Complete recipe
Calories 3016 Calories from Fat 1923
% Daily Value*
Total Fat 217 g334.4%
Saturated Fat 64.2 g321.1%
Trans Fat 3.9 g
Cholesterol 575.2 mg
Sodium 3675.9 mg153.2%
Total Carbohydrates 182 g60.6%
Dietary Fiber 18.8 g75.1%
Sugars 45.9 g
Protein 87 g174.2%
Vitamin A 46.5% Vitamin C 40.8%
Calcium 181.7% Iron 49.3%
*Based on a 2000 Calorie diet
Add the corn, oil, milk and eggs and mix well.
Stir in the jalapeno pepper and cheese and mix.
Melt the shortening in a large iron skillet and pour the cornmeal mixture into the skillet.
Bake at 350 degrees for about 35 minutes or until done.