Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 cup self-rising cornmeal; 1 cup shredded sharp cheddar cheese; 1 small onion, chopped; 1 small can cream style corn; 1/3 cup cooking oil; 2/3 cup buttermilk; 2 eggs

From Recipes from our hearth, 1960

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1296Calories

57 gProtein

152 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1296 kcal

Protein57 g

Carbohydrates152 g

Fiber14 g

Sugars21 g

Total Fat52 g

Saturated Fat31 g

Monounsaturated Fat58 g

Polyunsaturated Fat23 g

Omega-35.5 g

Cholesterol489 mg

Sodium3179 mg

Potassium1018 mg

Calcium1490 mg

Iron9.4 mg

Magnesium156 mg

Phosphorus1774 mg

Zinc7.8 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D4.1 mcg

Vitamin C16 mg

Vitamin A551 mcg

Vitamin E14 mg

Vitamin K3.8 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)8 mg

Folate486 mcg

Choline347 mg

Caffeine0 mg

Water483 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 3. The excerpt below is the record exactly as published.

MEXICAN CORNBREAD 1 cup self-rising cornmeal 1 cup shredded sharp cheddar cheese 1 small onion, chopped l small can cream style corn 1/3 cup cooking oil 2/3 cup buttermilk 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.