Layered Mexican Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Butter or non-stick cooking spray, for greasing pan1 c all purpose cornmeal1/2c all purpose flour2T baking powder2/3c milk2 eggs1/2t salt1/3c veg oil1/2c chopped onion1 (14oz)can creamed corn1 c grated cheddar1 c chopped jalepeno peppers
preheat oven to 350 degrees F.
Grease 8X8 or 9X9 in sq pan with softened butter or nonstick cooking spray. Set aside
In lg bowl, mix together cornmeal,flour,baking powder,milk,eggs,salt and oil. Stir in onion & cream corn. Pour half of batter into prepared pan. Top with cheese & peppers, spreading onto batter. Pour remaining batter on top of cheese & peppers. Bake for apx 35min or until golden brown , insert toothpick to see if comes out clean.
Let cool slightly before cutting into squares.
Number of Servings: 1
Recipe submitted by SparkPeople user MAZIE4661.
Grease 8X8 or 9X9 in sq pan with softened butter or nonstick cooking spray. Set aside
In lg bowl, mix together cornmeal,flour,baking powder,milk,eggs,salt and oil. Stir in onion & cream corn. Pour half of batter into prepared pan. Top with cheese & peppers, spreading onto batter. Pour remaining batter on top of cheese & peppers. Bake for apx 35min or until golden brown , insert toothpick to see if comes out clean.
Let cool slightly before cutting into squares.
Number of Servings: 1
Recipe submitted by SparkPeople user MAZIE4661.
Nutritional Info Amount Per Serving
- Calories: 168.0
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 651.0 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.2 g
- Protein: 4.2 g