Mexican Cornbread
Ingredients
- 3 c. cornbread mix (I use Aunt Jemima)
- 2 large can milk
- 2 c. grated cheese
- 5 jalapeno peppers, chopped
- 1 large onion, diced
- 1 large can cream-style corn
- 3 eggs
- 1/2 c. oil
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 333kcalCalories
- 13.33gProtein
- 1.67gFat
- 70.0gCarbohydrates
- 3.33gSugars
- 3.3gFiber
- 2.5gSalt
Instructions
1. Mix and bake in a greased 9 x 13-inch pan.
2. Bake at 350° for about 50 minutes or until brown.
3. Recipe can be cut in half.
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