El Sombrero Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
* 1-1/2 cups cornmeal * 3 teaspoons baking powder * 1/2 teaspoon salt * 2 eggs * 1 can (14-3/4 ounces) cream-style corn * 1 cup (8 ounces) light sour cream * 1/2 cup canola oil * 1 cup shredded cheddar cheese, divided * 4 oz. can green chilis
In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos.
Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Number of Servings: 16
Recipe submitted by SparkPeople user LIRPAC.
Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Number of Servings: 16
Recipe submitted by SparkPeople user LIRPAC.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 12.2 g
- Cholesterol: 38.7 mg
- Sodium: 257.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.3 g
- Protein: 4.1 g
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