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    You are in: Home / Recipes / Mexican Cornbread Recipe
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    Mexican Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    ratherbeswimmin''s Note:

    This is great served with any Mexican entree. My family just gobbles this up. Never any left over.

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    Units: US | Metric


    1. 1
      In a mixing bowl, combine the first 6 ingredients.
    2. 2
      In another bowl, combine the remaining ingredients.
    3. 3
      Add to the dry ingredients and stir just until moistened.
    4. 4
      Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.
    5. 5
      Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.

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    Ratings & Reviews:

    • on July 14, 2002


      I do like a moist (as opposed to crumbly) tasty cornbread and this was it. I used skim milk and apple sauce instead of oil plus almost double the cream corn and it was a WOW. Really really good. Thanks NurseDi.

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    • on January 16, 2003


      I made the corn bread in my cast iron skillet and it came out perfect. Very moist and delicious. Definitely a keeper. I used chopped green peppers but the next time I will use a can of green chilis instead as a matter of taste. I may also slightly increase the cheese. Thanks for sharing a great easy recipe.

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    • on August 19, 2002


      Very moist which is how we like our cornbread. I liked the mild flavor or the green chiles. Not very hot so my kids could eat this. Could easily be turned up a notch or two with some japalenos. Thanks Nurse Di.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Mexican Cornbread

    Serving Size: 1 (128 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 292.1
    Calories from Fat 163
    Total Fat 18.2 g
    Saturated Fat 3.9 g
    Cholesterol 61.5 mg
    Sodium 357.1 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 1.7 g
    Sugars 6.2 g
    Protein 6.7 g

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