Mexican Corn Bread Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Soda | 1⁄2 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Canned cream style corn | 15 Ounce (1 Large Can) | |
| Bacon drippings/Cooking oil | 2 Tablespoon | |
| Chuck | 1 Pound | |
| Onion | 1 , finely chopped | |
| Grated sharp cheddar cheese | 1⁄2 Pound | |
| Jalapeno peppers/1 can green chilies | 4 , finely chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 2423 Calories from Fat 1096
% Daily Value*
Total Fat 122 g188.1%
Saturated Fat 46.7 g233.5%
Trans Fat 0 g
Cholesterol 763.2 mg254.4%
Sodium 4516.3 mg188.2%
Total Carbohydrates 220 g73.3%
Dietary Fiber 19.6 g78.3%
Sugars 26.2 g
Protein 108 g215.6%
Vitamin A 27.1% Vitamin C 90.8%
Calcium 20.5% Iron 74.7%
*Based on a 2000 Calorie diet
Directions
Grease black iron skillet.
Heat on stove burner.
Remove from burner and pour 1/2 mixed batter in the skillet.
Sprinkle grated cheese, meat and pepper over the batter.
Pour remaining batter on top and bake 45 to 50 minutes at 350°.
Chef
