Mexican Cornbread II

          

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

Original recipe makes 1 – 9×9 inch pan

Ingredients

1 (8.5 ounce) package self-rising cornmeal
1 egg
1/2 cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.
  2. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Nutrition

Calories: 128 kcal
Carbohydrates: 18.4 g
Cholesterol: 27 mg
Fat: 4.2 g
Fiber: 1.7 g
Protein: 5.2 g
Sodium: 470 mg

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Mexican Spinach Dip Warm Mexican Corn Dip Ruby’s Special Cornbread Hazel’s Pumpkin Cornbread Mexican Caviar Mom’s Mexican Cornbread Mexican Cornbread I Absolute Mexican Cornbread Mexican Style Cornbread Mrs. Patti’s Mexican Cornbread