Wednesday, October 14, 2015

Mexican Cornbread

I am working up some recipes I use a lot with nutritional data. Thought I would share some with you. Here is one for Mexican Cornbread that makes 8 servings and works well with a little salsa and (if you can afford the calories) sour cream:

Mexican Cornbread
Oven on 350                                                                                   
Pour two tbsps Extra Virgin Olive Oil in iron skillet                    
swirl to coat bottom of skillet
Mix in a bowl:
2 cups Self Rising Corn Meal Mix                                  
2 cups low fat buttermilk                                                        
1 cup shredded cheddar cheese                                              
9 oz lean ground beef fried and drained                                  
4.5 oz can chopped green chilies, drained
4 oz jar pimentos, drained                                                
Ladle mixture into the iron skillet. Spread evenly. Put in oven. Bake 45 minutes. Remove from oven  and sprinkle top of cornbread with:
1 cup shredded cheddar cheese                                                     
Put back in oven and bake until cheese on top is melted and bubbly. Cut into 8 pieces.
Total all:                       Calories: 3255  Carbs: 276g  Protein:159g  Sodium:12982Mg
Total (divided by 8) per piece: Calories: 407 Carbs: 34.5g Protein:20g Sodium:1623Mg
          

And since I finally got a smartphone (Samsung 5 Mini - I love it) which will transfer pics from camera to computer - here is a pic of the finished Mexican Cornbread:

It is yummy!

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