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Mexican Cornbread

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Mexican Cornbread
  • Prep 10 min
  • Total 45 min
  • Ingredients 9
  • Servings 12
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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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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