Mexican Cornbread Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings8
VegetarianMain Ingredient


 Yellow cornmeal3⁄4 Cup (12 tbs) (Not Self-Rising Or Cornmeal Mix)
 All purpose flour2 Tablespoon
 Sugar1⁄2 Teaspoon
 Baking soda1⁄8 Teaspoon
 Salt1⁄8 Teaspoon
 Garlic powder1 Dash
 Cream corn3⁄4 Cup (12 tbs)
 Low fat buttermilk2 Tablespoon
 Egg substitute2 Tablespoon
 Shredded reduced fat cheddar cheese1⁄2 Ounce
 Green onions1 Tablespoon, minced
 Seeded minced jalapeno pepper1 Teaspoon
 Cooking spray1

Nutrition Facts

Serving size

Calories 104 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 1.1 mg

Sodium 77.2 mg3.2%

Total Carbohydrates 20 g6.6%

Dietary Fiber 1.2 g4.7%

Sugars 0.5 g

Protein 3 g5.6%

Vitamin A 2% Vitamin C 1.9%

Calcium 2.1% Iron 4.4%

*Based on a 2000 Calorie diet


1. Preheat the oven to 425° F

2. In a medium bowl bowl, combine the flour, cornmeal, garlic powder, sugar, baking soda and salt
3. In a smaller bowl, combine the buttermilk, egg substitute and corn and add it to the cornmeal mixture and stir till moist
4. Now, add the green onions, jalapeno peppers and fold in the cheese
5. Take two 4"X2.5"X1.25" loaf pans and coat them with cooking spray; place them in the oven to heat up for about a couple of minutes or more
6. Remove from the oven , spoon in the batter and bake for about twenty minutes until golden

7. Serve as required