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Mexican Corn Bread Recipe
|Yellow cornmeal||1 Cup (16 tbs)|
|Unsifted all purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||8 Ounce, divided (2 Cups)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 2906 Calories from Fat 1623
% Daily Value*
Total Fat 183 g280.8%
Saturated Fat 79.2 g395.8%
Trans Fat 0 g
Cholesterol 755.7 mg
Sodium 4018.9 mg167.5%
Total Carbohydrates 222 g73.8%
Dietary Fiber 20.7 g82.9%
Sugars 20.9 g
Protein 89 g177.5%
Vitamin A 97.3% Vitamin C 67.2%
Calcium 265.3% Iron 77.4%
*Based on a 2000 Calorie diet
Oil 8-inch square baking pan.
Mix cornmeal, flour, baking powder and salt in small mixing bowl.
Blend sour cream, eggs and Crisco® Oil in medium mixing bowl.
Add cornmeal mixture, 1 1/2 cups Cheddar cheese, corn and chilies.
Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Bake at 350 °F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
Cut into squares and serve warm.