Mexican Cornbread II Recipe

Recipesfull introduces to you: Cornbread Recipes. (Mexican Cornbread II Recipe). Moist, spicy cornbread that's so simple to make and tastes so good!

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 12

Yield: 1 - 9x9 inch pan

Mexican Cornbread II Recipe

Ingredients

1 (8.5 ounce) package self-rising cornmeal

1 egg

½ cup milk

1 (8 ounce) can cream-style corn

1 cup shredded Monterey Jack cheese

1 (4 ounce) can diced green chile peppers

drained

Bread

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

Step 2

Place cornmeal mix in a large bowl. Stir in egg milk creamed corn cheese and diced green chile peppers. Spread batter into prepared pan.

Step 3

Bake in preheated oven for 25 minutes or until golden brown and cornbread pulls away from sides of pan.

Nutritional Information

Mexican Cornbread II Recipe

Servings Per Recipe:12

Calories: 127.8

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 18.4g 6%

Dietary Fiber: 1.7g 7%

Sugars: 1.4g

Fat: 4.2g 7%

Saturated Fat: 2.2g 11%

Cholesterol: 24.7mg 8%

Vitamin A Iu: 286IU 6%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.2mg 9%

Vitamin C: 7.2mg 12%

Folate: 59.7mcg 15%

Calcium: 157.2mg 16%

Iron: 1.4mg 8%

Magnesium: 25.7mg 9%

Potassium: 121.5mg 3%

Sodium: 470.5mg 19%

Thiamin: 0.1mg 15%

Calories From Fat: 38.1

*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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