Mexican Cornbread II

4.3

(161)

124 Reviews

29 Photos

Moist, spicy cornbread that's so simple to make and tastes so good!

Submitted by Bea

Updated on October 10, 2022

close up view of a stack of Mexican Cornbread garnished with fresh herbs on a white plate

29

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Servings:

12

Yield:

1 - 9x9 inch pan

Jump to Nutrition Facts

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

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
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.

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