Mexican Cornbread
50 mins (prep 10, cooking 40)
10 ingredients
9 servings
This wonderful cornbread recipe came from a Paula Dean magazine. If you do not like spicy Mexican cornbread, you can substitute banana peppers in place of the jalapeno peppers and still have a tasty cornbread.

Categories:  <-60-mins , easy , healthy , breads , time-to-make ,
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Serving Size (78.32 g)
Servings 9
Amount per Serving
Calories 236.67 Calories from Fat 87.93
% Daily Value *
Total Fat 9.77g 135.21%
Saturated Fat 6.16g 277.13%
Trans Fat 0.0 %
Cholesterol 39.1mg 117.31%
Sodium 250.19mg 93.82%
Total Carbohydrate 25.51g 76.54%
Dietary Fiber 0.26 g 9.22%
Sugars 22.11 g %
Protein 12.63g 227.41%
Vitamin A 308.37IU% Vitamin C 1.93mg%
Calcium 387.65mg% Iron 0.32mg%
*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 mix, medium onion, large eggs, jalapeno peppers