Try this Mexican Cornbread recipe, or contribute your own.
Suggest a better descriptionSource: Carol Pell
Sauté beef in cast iron skillet until meat is finely crumbled. Drain.
While the meat is cooking, prepare the batter.
Wipe skillet with paper towel leaving a thin film of grease on bottom and sides.
Sprinkle thin layer of cornmeal on the bottom and sides and brown.
Remove from heat, pour in half the batter.
Spread on meat, onions, pepper, and cheese, then pour the rest of the batter over all.
Bake 45-50 minutes at 350 degrees.
**For half a recipe, use 8 oz corn and bake in 7.5" skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 662 | ||
Calories from Fat: 418 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 141.5mg | 44 % | |
Sodium 471.6mg | 16 % | |
Potassium 535.4mg | 14 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 29.6g | ||
Protein 29.4g | 42 % | |
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: 662
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