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Mexican Cornbread Recipe
|Self rising cornmeal||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Canned cream style corn||8 3⁄4 Ounce|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped canned jalapeno peppers||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Dash|
|Shredded sharp cheddar cheese||16 Ounce|
Calories 281 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 7.7 g38.5%
Trans Fat 0 g
Cholesterol 69.9 mg
Sodium 642.5 mg26.8%
Total Carbohydrates 19 g6.2%
Dietary Fiber 1.6 g6.4%
Sugars 1 g
Protein 13 g26.6%
Vitamin A 12% Vitamin C 10%
Calcium 33.3% Iron 6.1%
*Based on a 2000 Calorie diet
Heat skillet at 350Â° for 10 minutes.
Combine next 9 ingredients in a bowl, stirring well.
Pour half of cornmeal mixture into skillet.
Sprinkle with 1 cup cheese.
Top with remaining cornmeal mixture.
Bake at 350Â° for 45 minutes.
Sprinkle with remaining cheese, and bake an additional 10 minutes.