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Mexican Cornbread #2

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Submitted by blkdogg101

YIELD

8 servings

PREP

10 min

COOK

35 min

READY

80 min

Ingredients

1 ½ 355
CUPS ML CORNMEAL
plain
1 5
TEASPOON ML SALT
3 15
TEASPOONS ML BAKING POWDER
1 237
CUP ML CORN
cream style
2 2
LARGE LARGE EGGS
1 1
LARGE LARGE SWEET RED BELL PEPPERS
chopped fine *
1 5
TEASPOON ML BUTTERMILK
2 2
EACH EACH JALAPEÑO PEPPER
chopped fine *
2 473
CUPS ML CHEESE
sharp, grated
½ 118
CUP ML ONIONS
chopped
158
CUP ML VEGETABLE OIL
Few
SHAKES GARLIC POWDER *

Directions

Mix all ingredients except cheese.

Heat greased iron skillet and pour ½ the mixture into the pan.

Put ½ of the grated cheese on top, then pour remaining mix over it.

Put rest of the cheese on top.

Bake for 35 minutes at 350℉ (180℃).

Cool for at least 30 minutes before cutting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 396 68% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 500mg 21%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 22g
Vitamin A 9% Vitamin C 3%
Calcium 25% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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