Mexican Corn Bread (Nmsu Extension) Recipe
Servings: 6
Ingredients
- 3 Tbsp. Margarine
- 3 med Onions, minced
- 1 lb Packaged corn muffin mix
- 1 can Creamed corn
- 1/2 c. Minced jalapeno
- 1/2 c. Grated cheddar cheese
- 1/2 c. Lowfat sour cream
Directions
- Prepare muffin mix (see directions on package) - substitute 1 c. of corn for 1 c. lowfat milk. Add in onion and peppers. Pour into pan. Top with cream, then the cheese. Bake 40 min at 425F. Leftover makes a good stuffing poultry.
- Any sharp American cheese may be used.
- New Mexico State University Extension, 1971
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 454 | |
| Calories from Fat 188 | 41% |
| Total Fat 21.22g | 27% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 1.04g | |
| Cholesterol 68mg | 23% |
| Sodium 982mg | 41% |
| Potassium 333mg | 10% |
| Total Carbs 57.46g | 15% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.66g | 4% |
| Protein 10.78g | 17% |
