Mexican Cornbread I recipe
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- 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 caloriescarbohydrate: 18.5 gcholesterol: 61.1 mgfat: 10.8 gfiber: 1.7 gprotein: 10.6 gsaturatedFat: 6.4 gservingSize: -sodium: 437.5 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Cornbread I
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
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.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.