Panhandle Cornbread
10 ingredients
4 servings
This is another of my adopted recipes. I have made this recipe for years. We always called it "Tex-Mex Cornbread". I cook mine in a large cast iron chicken fryer skillet which gives it a really nice crusty bottom. I then slice it in pie shaped wedges. It's very good served with chili or a hearty soup.

Categories:  <-15-mins , oven , breads , equipment , time-to-make ,
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Serving Size (238.37 g)
Servings 4
Amount per Serving
Calories 694.2 Calories from Fat 509.49
% Daily Value *
Total Fat 56.61g 348.37%
Saturated Fat 19.01g 380.17%
Trans Fat 0.76g %
Cholesterol 82.81mg 110.41%
Sodium 815.72mg 135.95%
Total Carbohydrate 34.39g 45.85%
Dietary Fiber 7.86 g 125.77%
Sugars 2.45 g %
Protein 20.73g 165.85%
Vitamin A 983.73IU% Vitamin C 3.14mg%
Calcium 854.43mg% Iron 3.83mg%
*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:
cornmeal, large eggs, green chili


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