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Mexican Cornbread

 7 Ratings
6 Comments
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 12
  • Save
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Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.

Ingredients

1 1/2
cups shredded sharp Cheddar cheese (6 oz)
3/4
cup buttermilk
1/3
cup vegetable oil
2
eggs, slightly beaten
1
can (8.5 oz) cream-style corn
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup cornmeal
1
cup all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt

Directions

  • 1 Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
  • 2 In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
  • 3 Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

Expert Tips

To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
410mg
17%
Potassium
120mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
2g
Protein
7g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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