Mexican Cornbread I Recipe

Recipesfull introduces to you: Cornbread Recipes. (Mexican Cornbread I Recipe). A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.

Brief

Prep 10 mins

Cook: 1hr

Total: 1hr10 mins

Servings: 12

Yield: 1 - 9x9 inch pan

Mexican Cornbread I Recipe

Ingredients

1 cup self-rising cornmeal

½ cup self-rising flour

3 cups shredded Cheddar cheese

1 onion

chopped

1 green bell pepper

chopped

6 chopped green chile peppers

2 eggs

beaten

1 (8 ounce) can creamed corn

¼ cup milk

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.

Step 2

In a large bowl mix together cornmeal flour Cheddar cheese onion green pepper and jalapeno. Stir in eggs creamed corn and milk. Pour batter into prepared pan.

Step 3

Bake in preheated oven for 1 hour or until a toothpick inserted into center of a loaf comes out clean.

Nutritional Information

Mexican Cornbread I Recipe

Servings Per Recipe:12

Calories: 208.8

% Daily Value *

Protein: 10.6g 21%

Carbohydrates: 18.5g 6%

Dietary Fiber: 1.7g 7%

Sugars: 2.8g

Fat: 10.8g 17%

Saturated Fat: 6.4g 32%

Cholesterol: 61.1mg 20%

Vitamin A Iu: 696.9IU 14%

Niacin Equivalents: 3.3mg 26%

Vitamin B6: 0.2mg 13%

Vitamin C: 64.1mg 107%

Folate: 59.5mcg 15%

Calcium: 276.1mg 28%

Iron: 1.6mg 9%

Magnesium: 29.9mg 11%

Potassium: 211.1mg 6%

Sodium: 437.5mg 18%

Thiamin: 0.2mg 15%

Calories From Fat: 97.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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