![close up view of a stack of Mexican Cornbread garnished with fresh herbs on a white plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/d4TQHiqZdOCZnaxuihVgsLODgVA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/453292-mexican-cornbread-ii-Melissa-Goff-4x3-1-fd8e72f738e04dbd93d117e49d4fe83b.jpg)
Ingredients
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1 (8.5 ounce) package self-rising cornmeal
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1 egg
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½ cup milk
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1 (8 ounce) can cream-style corn
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1 cup shredded Monterey Jack cheese
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1 (4 ounce) can diced green chile peppers, drained
Directions
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
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Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
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Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
Nutrition Facts (per serving)
128 | Calories |
4g | Fat |
18g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 128 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 2g | 11% |
Cholesterol 25mg | 8% |
Sodium 471mg | 20% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 5g | 10% |
Vitamin C 7mg | 8% |
Calcium 157mg | 12% |
Iron 1mg | 8% |
Potassium 122mg | 3% |
* 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.