Mexican Cornbread Recipe

Summary

Servings12Cuisine

Ingredients

 Cornmeal1 1⁄2 Cup (24 tbs)
 Canned cream style corn1 Cup (16 tbs)
 Buttermilk1 Cup (16 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 Eggs2
 Baking powder1 Tablespoon
 Salt1 Teaspoon
 Sugar1 Teaspoon
 Jalapeno peppers2
 Chopped onion1⁄4 Cup (4 tbs)
 Minced green pepper2 Tablespoon
 Shredded sharp cheddar cheese4 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

Combine all ingredients except cheese in a large bowl; stir well.
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.
Quantcast