Directions:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
- Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.2 Kcal (244 kJ) | ||
| Calories from fat | 29.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 28.38mg | 9% | |
| Sodium | 81.91mg | 3% | |
| Potassium | 79.84mg | 2% | |
| Total Carbs | 4.85g | 2% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 167.49 Kcal (701 kJ) | ||
| Calories from fat | 84.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.44g | 5% | |
|---|---|---|---|
| Cholesterol | 81.66mg | 9% | |
| Sodium | 235.7mg | 3% | |
| Potassium | 229.74mg | 2% | |
| Total Carbs | 13.97g | 2% | |
| Sugars | 6.14g | 9% | |
| Dietary Fiber | 2.96g | 4% | |
| Protein | 9.06g | 6% | |
| Vitamin C | 3.4mg | 2% | |
| Vitamin A | 0.5mg | 6% | |
| Iron | 1.1mg | 2% | |
| Calcium | 181.5mg | 6% | |
* 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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