Mexican Cornbread

Name: Mexican Cornbread
Prep time: 10 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
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)

(0)

0 Questions

Save Recipe

Prep 10 min
Total 45 min
Ingredients 9
Servings 12

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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)

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.

Nutrition Information

210 Calories, 8g Total Fat, 4g Protein, 30g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Calories from Fat: 70

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

*Percent Daily Values are based on a 2,000 calorie diet.