Chipotle Mexican Cornbread Recipe
Ingredients
- 2 boxes Jiffy Cornbread Mix
- 3 Large eggs
- 2/3 c. lowfat milk
- 1 6 ounce can chipotle peppers, liquid removed, minced
- 1 Tbsp. pimento peppers
- 1 can cream corn
- 1 minced white onion
- 1/2 c. vegetable oil
- 1 c. grated cheese, any kind
Directions
- Combine all of the ingredients in a large mixing bowl.
- Let mix rest for about 10 min.
- Bake at 450 until a toothpick comes out clean and the top springs back to the touch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 277 | |
| Calories from Fat 191 | 69% |
| Total Fat 21.59g | 27% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.35g | |
| Cholesterol 97mg | 32% |
| Sodium 325mg | 14% |
| Potassium 174mg | 5% |
| Total Carbs 14.41g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.08g | 3% |
| Protein 8.46g | 14% |
