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This recipe is a lovely rustic cornbread studded with plenty of goodies: whole pieces of corn, bits of colorful peppers, and melted Oaxaca cheese.
Recipe created by Yvette Marquez, author of the blog Muy Bueno Cookbook.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 375° F. Lightly grease a 10-inch oven-safe skillet.
COMBINE cornmeal, flour, baking powder, bouillon and salt in large bowl. Combine buttermilk, evaporated milk, eggs and oil in medium bowl. Add to cornmeal mixture; stir just until combined. Stir in cheese, corn and peppers. Pour batter into prepared skillet.
BAKE for 20 minutes on bottom oven rack; move to top oven rack and bake for an additional 5 minutes or until wooden pick inserted in center comes out clean. Cool slightly in skillet. Serve warm. Refrigerate any leftovers.
| Calories | 230 |
| Calories from Fat | 80 |
| %Daily Value* | |
| Total Fat 9g | 14% |
| Saturated Fat 3g | 16% |
| Cholesterol 55mg | 19% |
| Sodium 480mg | 20% |
| Total Carbohydrate 28g | 9% |
| Dietary Fiber 1g | 5% |
| Sugars 3g | |
| Protein 8g |
| Vitamin A | 4% |
| Vitamin C | 15% |
| Calcium | 20% |
| Iron | 8% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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