The Forked Spoon · by Jessica Randhawa★ 4.9 (29)
Mexican Cornbread Recipe
NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 33%
CARBS 37G29% OF CAL
4G FIBER0G ADDED5G INTRINSIC29G OTHER5G TOTAL SUGAR
FAT 34G60% OF CAL
19G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, buttery cornbread studded with jalapeños and two types of melted cheese for a savory-sweet kick. A perfect accompaniment to soups, stews, and chilis.
sideamericanbaked good🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1½ cup self-rising yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon onion powder
- 3 eggs
- 1½ cups sour cream
- ½ cup butter ((1 stick of butter), melted)
- 2 jalapeño peppers (seeded and diced)
- 1 (15-oz) can sweet corn kernels (drained)
- 1½ cup Monterey jack cheese
- 1 cup cheddar cheese
At a glance
PER SERVING · TIME 55M
CAL 26%·PRO 33%
CARBS 37G29% OF CAL
4G FIBER0G ADDED5G INTRINSIC29G OTHER5G TOTAL SUGAR
FAT 34G60% OF CAL
19G SAT15G 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
- 20m
- Cook
- 35m
- Sodium
- 1040mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 298mg
- Calcium
- 387mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.