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Mexican Cornbread

  • Prep 10 min
  • Total 45 min
  • Ingredients 9
  • Servings 12

Ingredients

1
cup Original Bisquick™ mix
1
cup yellow cornmeal
1/3
cup sugar
2
teaspoons baking powder
1/3
cup sweetened condensed milk (not evaporated)
1/3
cup milk
1/4
cup butter or margarine, melted
3
eggs, slightly beaten
3/4
cup canned whole kernel corn (well drained), or frozen whole kernel corn (thawed, drained)
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
19%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
290mg
12%
Potassium
105mg
3%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
11g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 350°F. Grease 8- or 9-inch square or round cake pan with shortening and lightly flour, or spray with cooking spray.
  • 2 In large bowl, mix all ingredients except corn until smooth. Stir in corn. Pour into pan.
  • 3 Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean.

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