Moist Mexican cornbread
Preheat 12" or 16" Dutch Oven. Line oven with parchment paper.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles and cheese.
In a separate bowl, mix flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture, stirring until smooth.
Pour batter into prepared dish.
Bake in preheated oven for 40 - 50 minutes, or until a toothpick inserted into the center comes out clean.
For 12" Dutch Oven, use 17 briquettes on top and 5 underneath
For 16" Dutch Oven, use 25 briquettes on top and 12 underneath
Rotate top and bottom every 15 minutes for even cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 463 | ||
Calories from Fat: 215 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 324.7mg | 100 % | |
Sodium 4923.4mg | 170 % | |
Potassium 306.4mg | 8 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 44.4g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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