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Mexican Corn Bread Recipe
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Whole-wheat pastry flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Canned creamed sweet corn||3⁄4 Cup (12 tbs)|
|Honey/Fructose||1⁄4 Cup (4 tbs)|
|Canned green chilies in brine||4 Ounce (1 Can)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Mild cheddar cheese/Edam cheese||1 Cup (16 tbs), grated|
Serving size: Complete recipe
Calories 3102 Calories from Fat 1231
% Daily Value*
Total Fat 147 g226.7%
Saturated Fat 79.1 g395.5%
Trans Fat 0 g
Cholesterol 617.1 mg
Sodium 5859.3 mg244.1%
Total Carbohydrates 356 g118.5%
Dietary Fiber 30.2 g120.9%
Sugars 83.1 g
Protein 101 g201.6%
Vitamin A 95.8% Vitamin C 88.9%
Calcium 320.8% Iron 86.1%
*Based on a 2000 Calorie diet
Mix all the dry ingredients together in a large bowl.
Beat the egg and milk together in a jug and add the creamed corn and the honey.
Set this mixture aside.
Drain and chop the chilies.
Melt the butter in a frying pan and saute the onion and chilies in it until the onion is transparent.
Pour the egg and milk mixture then the saute into the dry ingredients in the large bowl.
Add the cheese and stir the whole mixture until it is just mixed.
Pour the batter into the greased pan and bake for 35-40 minutes.
Allow to cool before serving.