Mexican Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist cornbread with a hint of sweetness and heat, studded with corn, jalapeños, green chilies, and two cheeses. A comforting side that pairs well with soups or stands alone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup (120g) all-purpose flour
- 1 cup (163g) ground cornmeal
- 2 teaspoons (8g) baking powder
- ¼ cup (50g) granulated sugar
- ½ teaspoon (3g) kosher salt
- 1 cup (235ml) buttermilk
- 2 eggs
- 8 tablespoons (113g) unsalted butter, (melted)
- 1-2 small jalapeño peppers, (chopped)
- 1 4-ounce can chopped green chilies, (drained (optional))
- 1 cup (165g) corn
- ½ cup (57g) Monterey jack cheese, (grated)
- ½ cup (57g) cheddar cheese
At a glance
PER SERVING · TIME 47M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 260mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 136mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.