Mexican Cornbread I recipe

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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

Nutrition Info

208.8 calories
carbohydrate: 18.5 g
cholesterol: 61.1 mg
fat: 10.8 g
fiber: 1.7 g
protein: 10.6 g
saturatedFat: 6.4 g
servingSize: -
sodium: 437.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

Recipe Yield

1 - 9x9 inch pan

Recipe Note

A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.

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