University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Mexican Corn Bread
Total : 40 min Prep : 15 min

Ingredients:

  • 1 8.5-ounce can cream-style corn
  • 1 cup yellow corn meal
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoons baking soda
  • ¾ cup fat-free milk
  • ¼ cup melted margarine
  • ½ cup grated sharp cheddar cheese
  • 1 4-ounce can mild diced chilies
  • Non-stick spray

Directions:

  1. Heat oven to 400°F.
  2. Spray a 9-inch baking pan with non-stick spray.
  3. Combine ingredients.
  4. Pour in pan and bake for 25 minutes until toothpick in center comes out clean.
Exchange: 1 starch, 2 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
 Calories 185      Calories from Fat 87
% Daily Value 
15% Total Fat 10g
21% Cholesterol   62mg
26% Sodium   616mg
6% Total Carbohydrate   19g
12%   Dietary Fiber   3g
0%   Sugars   0g
12% Protein   6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: