Mexican Cornbread II

Name: Mexican Cornbread II
Total time: 25 min
Yield: 12 Servings
Ingredients: 1 (8.5 ounce) package self-rising cornmeal; 🥚 1 egg; 🥛 ½ cup milk; 1 (8 ounce) can cream-style corn; 1 cup shredded Monterey Jack cheese; 1 (4 ounce) can diced green chile peppers, drained

Cost $12, save $8

Source: Recommended by CookPal

25 Min
12 Servings
$12

Mexican Cornbread II

Cost $12, save $8

Source: Recommended by CookPal

25 Min
12 Servings
$12

INGREDIENTS

Mix
- 1 (8.5 ounce) package self-rising cornmeal
- 🥚 1 egg
- 🥛 ½ cup milk
- 1 (8 ounce) can cream-style corn
- 1 cup shredded Monterey Jack cheese
- 1 (4 ounce) can diced green chile peppers, drained

STEPS

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

NUTRIENTS

Per 1 serving

🔥

128

Calories

5
Protein
18
Carbs
4
Fats

💡 Serve warm with butter or sour cream for added richness.You can substitute Monterey Jack cheese with cheddar or a spicy blend for more kick.For a healthier twist, use low-fat milk and cheese.