RECIPE FOR MEXICAN CORNBREAD WITH CREAMED CORN RECIPES

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MEXICAN CORNBREAD RECIPE - FOOD.COM



Mexican Cornbread Recipe - Food.com image

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.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 9 serving(s)

Number Of Ingredients 8

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)

Steps:

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

Nutrition Facts : Calories 288.9, FatContent 8, SaturatedFatContent 4, CholesterolContent 64.9, SodiumContent 678.4, CarbohydrateContent 46.8, FiberContent 3.2, SugarContent 12.6, ProteinContent 9.5

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