Easy Mexican Corn Bread Recipe
Ingredients
| White cornmeal | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Soda | 1⁄2 Teaspoon | |
| 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 | |
| Shortening | 2 Tablespoon |
Nutrition Facts
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 mg191.7%
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
Directions
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.
Chef
