Nutritional Info

Nutrition Facts

Serving Size 1 (216g)

Calories 312
Calories from Fat 89 (28%)
Amount Per Serving %DIV
Total Fat 9.9g 15%
Saturated Fat 4.3g 22%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 151.1mg 50%
Sodium 461.9mg 20%
Potassium 280.9mg 6%
Total Carbohydrate 32.5g 11%
Dietary Fiber 2.1g 9%
Sugars 5.2g
Protein 19.2g 38%

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Recipe Description
This moist corn and chile bread is quite different from the conventional corn bread of our southern United States and closer to Mexico 's budin, or corn torte, which is usually served with a sauce as a side dish or separate course. Serve with plenty of butter, or with the sauce from a main dish, such as tomato sauce.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1/2 Pound(lb)  monterey jack and longhorn cheese, grated
14 Ounce(oz)  creamed corn
1 Teaspoon(t)  sea salt
1 Tablespoon(T)  baking powder
1 Cup(c)  sugar
1 Cup(c)  flour
1 Cup(c)  cornmeal
1   egg
1 Tablespoon(T)  vegetable oil
1/2 Cup(c)  cottage cheese
4 Ounce(oz)  green chilies, chopped


Preheat the oven to 400 degrees F. Mix the cornmeal, flour, sugar, baking powder and salt together in a mixing bowl. In a larger bowl, stir together the creamed corn, cheese, cottage cheese, chiles, oil and egg. Add the dry ingredients to the corn and cheese mixture, a little at a time, and stir until well blended. Pour into a greased 9 by 13 inch pan and bake for about 30 minutes. It is done when a toothpick inserted in the bread comes out clean and the top is puffy and golden.

Additional notes

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