Mexican Cornbread I

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

Original recipe makes 1 – 9×9 inch pan

Ingredients

1 cup self-rising cornmeal
1/2 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
1/4 cup milk

  • PREP

    10 mins

  • COOK

    1 hr

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 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.

Nutrition

Calories: 209 kcal
Carbohydrates: 18.5 g
Cholesterol: 65 mg
Fat: 10.8 g
Fiber: 1.7 g
Protein: 10.6 g
Sodium: 438 mg

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