Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. yellow cornmeal; 1/2 c. all-purpose flour; 1 Tbsp. baking powder; 3/4 tsp. salt; 1 c. skim milk; 1/4 c. egg substitute; 3 Tbsp. margarine, melted; 1 c. frozen whole kernel corn, thawed; 1/2 c. Cheddar cheese, shredded; 1 (4 oz.) can green chiles, chopped and drained; 1/2 c. finely chopped onion; 1/4 c. chopped sweet red pepper; vegetable cooking spray

Servings: persons

1 1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
1 c. skim milk
1/4 c. egg substitute
3 Tbsp. margarine, melted
1 c. frozen whole kernel corn, thawed
1/2 c. Cheddar cheese, shredded
1 (4 oz.) can green chiles, chopped and drained
1/2 c. finely chopped onion
1/4 c. chopped sweet red pepper
vegetable cooking spray

1
Combine cornmeal, flour, baking powder, salt and sugar.
2
Make a well in center of mixture.
3
Combine milk, egg substitute, margarine, corn, cheese, chiles, onion and red pepper.
4
Add to dry ingredients, stirring until just moistened.
5
Pour into a 9-inch square pan coated with cooking spray.
6
Bake at 425u00b0 for 25 to 30 minutes or until golden brown.
7
Yields 16 servings.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 c. yellow cornmeal, 1/2 c. all-purpose flour, 1 Tbsp. baking powder, 3/4 tsp. salt, and more.

Yes, Mexican Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Cornbread

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