Family Food on the Table · by Kathryn Doherty
Mexican cornbread
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 18%
CARBS 30G46% OF CAL
2G FIBER22G OTHER6G TOTAL SUGAR
FAT 12G43% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender cornbread studded with corn kernels, green chilies, and Monterey Jack cheese with a hint of chili heat. A flavorful side that pairs well with soups and stews.
sidemexicanbaked good🔥 oven🥧 baking dishvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup yellow or white cornmeal
- 1 cup all-purpose or white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 3/4 cup low-fat milk (2% (1% or skim are all fine))
- 1/4 cup unsalted butter (melted)
- 1 large egg (beaten)
- 2 tablespoons honey
- 1 (4 oz.) can diced green chilies (drained)
- 2/3 cup frozen corn (thawed (or sub a small 8 oz. can of corn, drained))
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 18%
CARBS 30G46% OF CAL
2G FIBER22G OTHER6G TOTAL SUGAR
FAT 12G43% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 491mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 167mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.