Mexican Cornbread Recipe
Summary
Ingredients
| Cornmeal | 1 1⁄2 Cup (24 tbs) | |
| Canned cream style corn | 1 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Vegetable oil | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Jalapeno peppers | 2 | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Minced green pepper | 2 Tablespoon | |
| Shredded sharp cheddar cheese | 4 Ounce |
Nutrition Facts
Serving size
Calories 232 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 43.7 mg14.6%
Sodium 406.4 mg16.9%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.9 g7.6%
Sugars 1.6 g
Protein 6 g12.5%
Vitamin A 3.7% Vitamin C 7.2%
Calcium 16.7% Iron 6.1%
*Based on a 2000 Calorie diet
Directions
Pour half of mixture into a greased 10-inch iron skillet; top with cheese.
Add remaining cornmeal mixture.
Bake cornbread at 450° for 30 minutes or until done.
Chef
