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Mexican Cornbread

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Submitted by LynnB

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 453.6
POUND G GROUND MEAT *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 237
CUP ML ONIONS
chopped
½ 226.8
POUND G AMERICAN CHEESE
grated
3 3
EACH EACH JALAPEÑO PEPPER
finely chopped *
1 237
CUP ML CORNMEAL
3 3
LARGE LARGE EGGS
large
½ 2.5
TEASPOON ML BAKING SODA
3 45
TABLESPOONS ML BACON DRIPPINGS *
1 237
CUP ML SWEET MILK *
1 5
TEASPOON ML SALT

Directions

Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt.

Mix well.

Brown meat and drain off grease.

Grease a 9 x 13-inch baking pan.

Add ½ batter then sprinkle on the meat, onions, peppers, and last add cheese.

Cover with remaining batter.

Cook at 350℉ (180℃). for about 45 minutes. Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 342 42% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 182mg 61%
Sodium 1490mg 62%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 34g
Vitamin A 10% Vitamin C 5%
Calcium 35% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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