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Mexican Cornbread

Mexican Cornbread

Serve this cornbread with a large bowl of hot chili.
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Serves 8

  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups Pictsweet frozen Cut Corn
  • 1 cup Pictsweet frozen Chopped Onions
  • 1/2 cup oil
  • 1 can (4 oz.) chopped green chili peppers
  • 2 cups shredded cheddar cheese
  • 2 eggs
  • 1 cup sour cream


Preheat oven to 400 degrees. Combine cornmeal, salt, flour, baking soda, and baking powder. In a separate bowl, mix corn, onion, oil, green chili pepper, cheddar cheese, eggs and sour cream and add this mixture to the dry ingredients. Bake for 45 minutes in a greased 11 inch heavy cast iron skillet.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 530
  • Total Fat: 30g
  • Cholesterol: 100mg
  • Sodium: 770mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 2g
  • Protein: 13g

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