How To Make Mexican Cornbread II Recipe
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Serves:
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 can (4 ounces) diced green chilies
- 1 cup shredded cheddar cheese
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish.
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In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
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In a separate bowl, whisk together the milk, melted butter, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Fold in the diced green chilies and shredded cheddar cheese.
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Pour the batter into the prepared baking dish and smooth the top with a spatula.
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Bake in the preheated oven for 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
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Allow the cornbread to cool slightly before serving.
Nutrition
- Calories : 342kcal
- Total Fat : 18g
- Saturated Fat : 9g
- Cholesterol : 67mg
- Sodium : 857mg
- Total Carbohydrates : 37g
- Dietary Fiber : 2g
- Sugar : 8g
- Protein : 10g
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