Directions:
- Preheat the oven to 425° or 400° for a glass baking dish.
- In mixing bowl, combine cornmeal, salt, and baking soda.
- Add buttermilk and egg; beat until batter is smooth.
- Place butter in 8-inch square pan or baking dish and heat in preheated oven.
- Pour half of the batter into the hot pan.
- Spoon cream-style corn evenly over batter, scatter chile peppers over corn layer, and sprinkle with the shredded cheese.
- Top with remaining batter.
- Bake cornbread until golden brown, about 20 to 25 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.48 Kcal (952 kJ) | ||
| Calories from fat | 92.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 16% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 695.97mg | 29% | |
| Potassium | 201.71mg | 4% | |
| Total Carbs | 27.13g | 9% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.9mg | 5% | |
| Calcium | 160.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 159.44 Kcal (668 kJ) | ||
| Calories from fat | 64.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 16% | |
|---|---|---|---|
| Cholesterol | 35.76mg | 17% | |
| Sodium | 487.82mg | 29% | |
| Potassium | 141.38mg | 4% | |
| Total Carbs | 19.02g | 9% | |
| Sugars | 2.55g | 15% | |
| Dietary Fiber | 1.58g | 9% | |
| Protein | 5.87g | 17% | |
| Vitamin C | 1.4mg | 3% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.6mg | 5% | |
| Calcium | 112.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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