Mexican cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups of stone ground whole grain cornmeal2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 15-oz can of creamed corn1 small can of shopped green chilies1 cup of shredded, sharp cheddar cheese1/4 cup of plain nonfat yogurt (or buttermilk or sour milk) 1/4 cup of canola oil
Preheat the oven to 400 degrees. Grease a large iron skillet with oil or cooking spray or shortening and place in the oven while it is heating up. Thoroughly mix the dry ingredients together in a large bowl. Add the wet ingredients and stir just until well mixed. Carefully spread the batter into the hot, well-greased pan. Bake for 20-25 minutes or until a toothpick comes out clean. Time depends on your oven and the size of the iron skillet. Calories are based on 10 servings but we usually slice it smaller and get 12 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BEATRIMSOON.
Number of Servings: 10
Recipe submitted by SparkPeople user BEATRIMSOON.
Nutritional Info Amount Per Serving
- Calories: 224.6
- Total Fat: 10.8 g
- Cholesterol: 31.4 mg
- Sodium: 698.4 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.7 g
- Protein: 6.2 g
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