Mexican Cornbread
1560 mins (prep 1500, cooking 60)
12 ingredients
2 servings
This recipe is best done in iron skillets. These quantities make 1 large and 1 medium skillet. Use the oil in the ingredients to coat the inside of skillets and place in oven while it is preheating and you are mixing the other ingredients. Take hot oil straight frm the oven and add it to the mixture to stir in last before you pour mixture in the skillet. The skillets and oil should just be hot enough to sizzle. Very moist cornbread and excellent; if you want hotter add more hot pepper.

Categories:  easy , 3-steps-or-less , mexican , >-1-day , number-of-servings , breads , time-to-make , for-large-groups ,
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Serving Size (448.07 g)
Servings 2
Amount per Serving
Calories 1365.18 Calories from Fat 909.81
% Daily Value *
Total Fat 101.09g 311.05%
Saturated Fat 30.57g 305.72%
Trans Fat 0.23g %
Cholesterol 160.47mg 106.98%
Sodium 1335.43mg 111.29%
Total Carbohydrate 69.4g 46.27%
Dietary Fiber 2.55 g 20.41%
Sugars 36.86 g %
Protein 52.52g 210.07%
Vitamin A 1398.61IU% Vitamin C 13.2mg%
Calcium 1534.39mg% Iron 1.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
self-rising cornmeal, green bell pepper, hot pepper