A simple recipe for Mexican cornbread features one 8.5-ounce package of self-rising cornmeal, one egg, half a cup of milk, one 8-ounce can cream-style corn, a cup of shredded Monterrey Jack cheese and one 4-ounce can diced green chile peppers, drained. Ingredients are mixed and baked before serving.
Preheat the oven to 400 degrees Fahrenheit, then grease a baking pan lightly. In a large bowl, put the self-rising cornmeal, egg, milk, creamed corn, shredded cheese and diced green chile peppers together and stir well. When the ingredients are mixed evenly, pour the mix into the pan.
Bake the mix in the preheated oven for a little over 25 minutes, or until the mix is golden brown. When it is ready, the cornbread pulls away from the side of the pan. Mixing this bread takes ten minutes and baking it takes 25 minutes, for a total of 35 minutes preparation time.
The nutritional values for a portion of this simple Mexican recipe are 128 kcal (6%), Carbohydrates 18.4 g (6%), Cholesterol 27 mg (9%), Fats 4.2 g (7%), Fiber 1.7 g (7%), Protein 5.2g (10%) and Sodium 470 mg (19%). Percentages in parentheses refer to the proportion of the recommended daily intake of the nutrient this recipe provides.