Mexican Parmesan Cornbread Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings8Cuisine
CourseMethod
DishSpeciality
Main IngredientInterest Group

Ingredients

 Polenta11 Ounce (2 cups / 350 gram)
 All purpose flour8 Ounce, sifted (2 cups / 250 gram)
 Baking powder2 1⁄2 Teaspoon
 Tasty cheese4 Ounce, grated (125 gram, mature Cheddar)
 Grated parmesan cheese2 Ounce (60 gram)
 Pitted black olives12 , sliced
 Sun dried tomatoes12 , chopped
 Canned sweet corn kernels3 1⁄2 Ounce, drained (100 gram)
 Green peppers3 , finely chopped (bottled)
 Eggs2 , lightly beaten
 Milk8 Fluid Ounce (1 cup / 250 milliliter)
 Yogurt5 Ounce (3/4 cup / 155 gram)
 Vegetable oil2 Fluid Ounce (1/4 cup / 60 milliliter)

Nutrition Facts

Serving size

Calories 486 Calories from Fat 174

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 6.8 g33.9%

Trans Fat 0 g

Cholesterol 79.3 mg

Sodium 511.4 mg21.3%

Total Carbohydrates 62 g20.8%

Dietary Fiber 5.1 g20.6%

Sugars 6.2 g

Protein 17 g33.4%

Vitamin A 12% Vitamin C 78.3%

Calcium 37.3% Iron 20.8%

*Based on a 2000 Calorie diet

Directions

1. Place polenta, all purpose flour and baking powder in a bowl. Add tasty (mature Cheddar) cheese, Parmesan cheese, olives, sun-dried tomatoes, sweet corn and green peppers in a bowl and mix to combine.
2. Combine eggs, milk, yogurt and oil. Add egg mixture to dry ingredients and mix until just combined.
3.Pour mixture into a greased 20 cm / 8 in springform pan and bake at 180° C / 350° F / Gas 4 for 1 hour or until bread is cooked when tested with a skewer.
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