Cornbread-mexican And Plain
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | Eggs, beaten | |
| 1 | c | Milk |
| 1/4 | c | Oil |
| 1 1/2 | c | Corn meal |
| 1 | c | All purpose flour |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 1/4 | c | Sugar |
| 3/4 | c | Shredded cheddar cheese |
| 1/4 | c | Chopped hot peppers |
INSTRUCTIONS
Here's a recipe I use for cornbread--you can add peppers and cheese to make it into Mexican or you can eat it plain; it's always good. The recipe is one I put together from several. Preheat oven to 450. Combine all ingredients and mix well. Pour into an 8 x 9 square pan and bake 20 to 25 minutes for 6 to 8 servings; or pour into 12 muffin cups and bake for 15 to 20 minutes. Note: I like to mix the corn bread without adding the peppers and pour 6 muffin cups with just the cheese/corn bread mixture. Then I add the peppers for the other 6 muffin cups. Posted to EAT-L Digest by Sue Plumley <splumley@CITYNET.NET> on Dec 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2414
Calories From Fat: 923
Total Fat: 104.8g
Cholesterol: 480.5mg
Sodium: 2614.6mg
Potassium: 1303.5mg
Carbohydrates: 303.8g
Fiber: 17.3g
Sugar: 66.7g
Protein: 69.9g