Mexican Cornbread
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Mexican Cornbread
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Craving cornbread with a little kick? This easy Mexican Cornbread recipe is packed with jalapeños, green chiles, & cheese! You'll want to make it over and over again!
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Ingredients
- 2 (8 ounce) boxes Jiffy corn muffin mix
- 1 cup sour cream
- 2 eggs
- 1 (15 ounce) can Southwest corn (drained)
- 1 cup cheddar cheese
- 1 (4 ounce) can diced chiles (optional)
- 2 tablespoons Diced jalapeño
Instructions
- Preheat oven to 350 degreesMix all ingredients together until well combined. It should be like a thick cake batter.
- Pour into a greased 9x13 baking dish and spread evenly with a spatula.
- Bake for 40-50 minutes or until golden brown and baked through.the middle should not be sunken in at all. Poke a toothpick in and if it comes out clean its done.
Nutrition Information
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Calories
88kcal
(4%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
48mg
(16%)
Sodium
80mg
(3%)
Potassium
48mg
(1%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
281IU
(6%)
Vitamin C
3mg
(3%)
Calcium
90mg
(9%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 48mg | 16% |
| Sodium | 80mg | 3% |
| Potassium | 48mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 90mg | 9% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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