Cornbread Mexicana

Course : Breads
Serves: 8
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1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 large egg
1 cup milk
1/4 cup corn oil
1 medium avocado
1/4 cup onion
1/4 cup tomato concasse
2 tablespoons hot chile
1/2 cup cheddar cheese
1/4 cup black olive

Preparation / Directions:

Combine dry ingredients in a large bowl, set aside in another bowl, combine remaining ingredients-mix well add to dry ingredients-mix just until evenly moistened pour into a greased hotel pan bake @ 400 degrees for 20-35 minutes, until a toothpick inserted in center comes out clean cool slightly before serving serve warm or at room temperature


Nutritional Information:

284 Calories (kcal); 15g Total Fat; (48% calories from fat); 7g Protein; 30g Carbohydrate; 35mg Cholesterol; 423mg Sodium

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