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This tasty corn bread is easy to mix up. I serve it often with a meal or hearty bowl of soup as an alternative to rolls. Cheddar cheese makes it specially flavorful, and the diced peppers add nice color. —Esther Shank, Harrisonville, Virginia
Nutritional Facts 1 serving (1 piece) equals 236 calories, 14 g fat (3 g saturated fat), 49 mg cholesterol, 523 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Mexican Corn Bread in Taste of Home February/March 1993, p37
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Reviewed on Mar. 30, 2012 by lurky27
Husband loved it, I thought it was okay. I think I prefer corn bread without pepper & onions, but husband devoured it.~ Theresa
Husband loved it, I thought it was okay. I think I prefer corn bread without pepper & onions, but husband devoured it.
~ Theresa
Reviewed on Feb. 06, 2012 by shecooksalot
This corn bread was okay. The main problem I had is that it was very crumbly. If I were ever to make this again, I would probably omit the onion. It is very easy to make however. I have a different corn bread recipe "Makeover Ultimate Corn Bread" from Taste of Home that I prefer.
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