Mexican Cornbread With Jalapenos Recipe Video

Summary

Cooking Time45 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseTaste
MethodDish
Main IngredientInterest Group

Ingredients

 Butter1⁄2 Cup (8 tbs), softened
 Granulated sugar1 Cup (16 tbs) (The Sugar Can Be Reduced, If Desired)
 Eggs4
 Cream corn16 Ounce (My Can Was 14.75 Ounces, So That Is What I Used)
 Monterey jack cheese1⁄2 Cup (8 tbs), grated
 Cheddar cheese1 1⁄2 Cup (24 tbs), grated (I Used The 4 Cheese Mexican Blend And So I Just Added The Whole Package Equal To 2 Cups, Which Is Called For In The Recipe)
 Salt1⁄4 Teaspoon
 Jiffy cornbread mix1 Cup (16 tbs)
 Jalapeno peppers4 , finely chopped

Nutrition Facts

Serving size: Complete recipe

Calories 4114 Calories from Fat 1993

% Daily Value*

Total Fat 228 g350.3%

Saturated Fat 126.5 g632.3%

Trans Fat 0 g

Cholesterol 1523 mg

Sodium 4361.8 mg181.7%

Total Carbohydrates 412 g137.3%

Dietary Fiber 7.4 g29.4%

Sugars 204.5 g

Protein 121 g241.5%

Vitamin A 150.1% Vitamin C 41.7%

Calcium 228.3% Iron 56.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350° F/ 180° C.
2. Spray 9 x 13" baking dish with cooking spray.

MAKING
3. Mix all of the above very well and pour into the greased pan.
4. Bake for 40-45 minutes in a preheated oven.

SERVING
5. Serve Hot.

Editors Review

If you are making chili and wondering what side to prepare; take a look at this Mexican Cornbread with Jalapenos. This is a twisted recipe with the heat from the Jalapenos. It also has a hint of Mexican cheeses. This recipe makes a enough to feed your extended family!
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