Ruby Bates' Mexican Cornbread

Name: Ruby Bates' Mexican Cornbread
Prep time: 10 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups cornmeal; 1 cup cream-style corn; 2/3 cup Wesson oil; 3 eggs; 1 medium onion, chopped; 1 bell pepper, chopped; 1 cup sharp shredded Cheddar cheese; 1 teaspoon red pepper; 1 tablespoon flour

Vegetarian Dairy

Prep: 10 min Cook: 30 min Serves: 8 Cuisine: Mexican

A flavorful and moist Mexican cornbread featuring cornmeal, cheese, and peppers, perfect for family dinners or potlucks with bold, comforting flavors.

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Ingredients

1 1/2 cups cornmeal ⓘ
1 cup cream-style corn ⓘ
2/3 cup Wesson oil ⓘ
3 eggs ⓘ
1 medium onion, chopped ⓘ
1 bell pepper, chopped
1 cup sharp shredded Cheddar cheese ⓘ
1 teaspoon red pepper ⓘ
1 tablespoon flour ⓘ

Instructions

Mix all ingredients together well.
Pour half of the mixture into a large preheated iron skillet.
Bake at 350°F until the cornbread is golden brown.
Save the remaining mixture in the refrigerator for the next day and bake as needed.

Nutrition & Diet Analysis (per serving)

494 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 14.6g 29% DV

Total Fat 15.4g 20% DV

Carbs 75.9g 28% DV

Fiber 4.8g 17% DV

Sugar 4.6g 9% DV

Electrolytes

Sodium 331mg 14% DV

Potassium 448.8mg 10% DV

Cholesterol 89.3mg 30% DV

Vitamins & Minerals

Vitamin A 178.5mcg 20% DV

Vitamin C 65.5mg 73% DV

Vitamin D 0.2mcg 1% DV

Calcium 251.5mg 19% DV

Iron 3mg 17% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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