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Mexican Cornbread With Jalapenos Recipe Video
|Butter||1⁄2 Cup (8 tbs), softened|
|Granulated sugar||1 Cup (16 tbs) (The Sugar Can Be Reduced, If Desired)|
|Cream corn||16 Ounce (My Can Was 14.75 Ounces, So That Is What I Used)|
|Monterey jack cheese||1⁄2 Cup (8 tbs), grated|
|Cheddar cheese||1 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)|
|Jiffy cornbread mix||1 Cup (16 tbs)|
|Jalapeno peppers||4 , finely chopped|
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
1. Preheat the oven to 350° F/ 180° C.
2. Spray 9 x 13" baking dish with cooking spray.
3. Mix all of the above very well and pour into the greased pan.
4. Bake for 40-45 minutes in a preheated oven.
5. Serve Hot.