Mexican Cornbread
Zutaten
- 1 c. yellow cornmeal
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/3 c. melted bacon grease or oil
- 1 (8 oz.) carton sour cream
- 1 (15 oz.) can cream-style corn
- 2 eggs, beaten
- 1 c. grated Cheddar cheese
- 1 (4 oz.) can chopped green chilies
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Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 333kcalKalorien
- 13.33gEiweiß
- 1.67gFett
- 70.0gKohlenhydrate
- 3.33gZucker
- 3.3gBallaststoffe
- 2.5gSalz
Anleitung
1. Preheat oven to 375°.
2. Grease an 8 x 11-inch pan. Combine cornmeal, salt and soda; blend well. Stir in bacon grease.
3. Add sour cream, corn and eggs, mixing well. Spoon half of the batter into prepared pan.
4. Sprinkle with cheese and chilies.
5. Cover with remaining cornbread batter.
6. Bake at 375° for 35 to 40 minutes or until golden brown.
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