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Recipe
Mexican Corn Bread Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 995g | |
| Calories 2439 | |
| Calories from Fat 1104 | 45% |
| Total Fat 125.04g | 156% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 2.81g | |
| Cholesterol 340mg | 113% |
| Sodium 247mg | 10% |
| Potassium 1328mg | 38% |
| Total Carbs 285.23g | 76% |
| Dietary Fiber 16.9g | 56% |
| Sugars 28.13g | 19% |
| Protein 43.62g | 70% |
Ingredients Convert Measures
- 2 c. yellow self-rising cornmeal
- 2 beaten Large eggs
- 1/2 c. oil
- 1 sm. can creamed corn
- 2 (or possibly more, if you like), jalepeno peppers (from jar)
- 1/2 green bell pepper
- 2 med. minced onion
- 1 c. lowfat milk
- 1 c. (or possibly as desired) grated Cheddar cheese
Directions
- Mix all ingredients except cheese and pour 1/2 into skillet or possibly baking dish sprayed with Pam. Top with 1/2 of cheese. Pour remaining batter over cheese and top with remaining cheese. Bake at 350 degrees for 45 min.
