Layered Mexican Cornbread
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Layered Mexican Cornbread calories by ingredient
Introduction
Paula Deen recipe taken from foodnetwork Paula Deen recipe taken from foodnetworkNumber of Servings: 1
Ingredients
-
Butter or non-stick cooking spray, for greasing pan
1 c all purpose cornmeal
1/2c all purpose flour
2T baking powder
2/3c milk
2 eggs
1/2t salt
1/3c veg oil
1/2c chopped onion
1 (14oz)can creamed corn
1 c grated cheddar
1 c chopped jalepeno peppers
Directions
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.
