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Mexican Style Cornbread
- 2 eggs
- 1/4 cup corn oil
- 1 cup buttermilk
- 1 1/2 cups shredded Cheddar cheese
- 1 (8 ounce) can cream-style corn
- 1 large onion, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 10.8g|
|Saturated Fat 4g|
|Total Carbohydrate 17.9g|
|Dietary Fiber 1.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|