Skillet Mexican Cornbread
A moist and flavorful Mexican cornbread is prepared with shredded cheese, green chile peppers, sour cream, and cream-style corn.
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Instructions
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Preheat the oven to 375 F.
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Grease an 8-inch or 9-inch skillet or baking pan.
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In a bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
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In a separate bowl, whisk eggs with sour cream, corn, peppers, and melted shortening or butter.
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Add the wet mixture and shredded cheese to the dry ingredients; stir until blended.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
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Cut into wedges and serve.
Nutritional Info (per serving)
Calories:
331 kcal
Carbohydrate:
26 g
Cholesterol:
82 mg
Fiber:
2 g
Protein:
8 g
Saturated Fat:
10 g
Sodium:
565 mg
Sugar:
2 g
Fat:
22 g
Unsaturated Fat:
0 g