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

    Mexican Cornbread. Photo by Galley Wench

    1/1 Photo of Mexican Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    CarolAT's Note:

    This wonderful cornbread recipe came from a Paula Dean magazine. If you do not like spicy Mexican cornbread, you can substitute banana peppers in place of the jalapeno peppers and still have a tasty cornbread.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 3 cups self-rising cornmeal mix
    • 1 medium onion, grated
    • 1 cup sharp cheddar cheese, grated
    • 1/2 cup sugar
    • 1 1/4 cups milk
    • 2 large eggs
    • 3/4 cup cream-style corn
    • 2 -3 jalapeno peppers, seeded and diced (7 medium banana peppers can be substituted for the jalapeno peppers)

    Directions:

    1. 1
      Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
    2. 2
      In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers.
    3. 3
      Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
    4. 4
      Cut into squares to serve.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on June 10, 2009

      55

      We loved it! Made for ZWT5 Family Picks Mexico!

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

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    Nutritional Facts for Mexican Cornbread

    Serving Size: 1 (146 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 288.8
     
    Calories from Fat 72
    24%
    Total Fat 8.0 g
    12%
    Saturated Fat 3.9 g
    19%
    Cholesterol 64.9 mg
    21%
    Sodium 678.4 mg
    28%
    Total Carbohydrate 46.8 g
    15%
    Dietary Fiber 3.2 g
    12%
    Sugars 12.5 g
    50%
    Protein 9.5 g
    19%

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