Mexican cornbread


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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Mexican cornbread calories by ingredient


Introduction

Very savory flavor and crispy crust on this cornbread. I bake it in my large iron skillet.

I could only find regular yellow cornmeal in the online ingredient list. But I use the stone ground yellow cornmeal from Hodgson's Mill. Has more fiber than what is listed. Very savory flavor and crispy crust on this cornbread. I bake it in my large iron skillet.

I could only find regular yellow cornmeal in the online ingredient list. But I use the stone ground yellow cornmeal from Hodgson's Mill. Has more fiber than what is listed.
Number of Servings: 10

Ingredients

    2 cups of stone ground whole grain cornmeal
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 15-oz can of creamed corn
    1 small can of shopped green chilies
    1 cup of shredded, sharp cheddar cheese
    1/4 cup of plain nonfat yogurt (or buttermilk or sour milk)
    1/4 cup of canola oil

Directions

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.