Mexican Cornbread Recipe

Cornbread
submitted by aggregator at ifood.tv

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Eggs2 Small
 Canned green chilies4 , seeded and finely chopped (California Type)
 Salad oil1⁄4 Cup (4 tbs)
 Canned cream style corn9 Ounce (1 Small Can)
 Sour cream1⁄2 Cup (8 tbs)
 Yellow cornmeal1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Baking powder2 Teaspoon
 Sharp cheddar cheese8 Ounce, shredded (2 Cups)

Nutrition Facts

Serving size: Complete recipe

Calories 2537 Calories from Fat 1390

% Daily Value*

Total Fat 165 g254.3%

Saturated Fat 58.4 g292.1%

Trans Fat 1 g

Cholesterol 621.2 mg

Sodium 5336 mg222.3%

Total Carbohydrates 188 g62.8%

Dietary Fiber 18.6 g74.5%

Sugars 12.9 g

Protein 85 g170.2%

Vitamin A 79.8% Vitamin C 187.7%

Calcium 261.7% Iron 71.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Beat salad oil and eggs in a large bowl, till it is well blended.
2. Add sour cream, 1 1/2 cup cheese, cornmeal, chilies, corn, sour cream, baking powder and salt while stirring constantly. Stir to blend well.
3. Grease a 9 inches square or round pan. Pour the mixture.
4. Sprinkle the rest of the cheese as a topping.
5. Preheat oven to 350°
6. Bake for 1 hour at 350° or till it gets a brown crust. ( Check if completely ready by inserting a pick in the center. If it comes out clean, it is cooked.

SERVING
7. Serve Mexican bread warm.

Tips: If you use it later, wrap the bread in a heavy foil and refrigerate. When in need, reheat the bread in its wrapped foil for 30 minutes in 300°. If the bread was frozen reheat for 1 hour.
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