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Mexican Cornbread

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Yellow cornmeal

  2. 1/2 cup 31g / 1.1oz Unbleached white flour

  3. 1 teaspoon 5ml Baking powder

  4. 2 tablespoons 30ml Sugar

  5. 2 Eggs - beaten

  6. 1 cup 237ml Evaporated skim milk

  7. 1/2 cup 31g / 1.1oz Minced onion

  8. 2 Jalapeño peppers - minced

  9. 6 oz 170g Shredded low-fat cheddar cheese

  10. 1 cup 62g / 2 1/5oz Corn

  11. 1 tablespoon 15ml Canola oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Combine the cornmeal, flour, baking powder, and sugar in a medium bowl.

  2. In a large bowl, combine the remaining ingredients. Stir in the cornmeal mixture. Pour into an 8- by 8-inch nonstick pan and bake until browned, about 35 to 40 minutes.

  3. This recipe yields 6 servings. Serving size: one 2-inch square.

  4. Exchanges Per Serving: 1 Fat, 1 Very Lean Meat.

  5. Nutrition Facts: Calories 331; Calories from Fat 78; Total Fat 9g; Saturated Fat 3g; Cholesterol 87mg; Sodium 264mg; Carbohydrate 43g; Dietary Fiber 3g; Sugars 10g; Protein 19g.

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