Prep Time: 20 min
Cook Time: 35 min
Makes: 12 servings
| • | 1 tablespoon Crisco® Pure Vegetable Oil, or bacon drippings |
| • | 1 1/2 cups White Lily® Enriched Self-Rising White Cornmeal Mix |
| • | 1 tablespoon Crisco® Pure Vegetable Oil |
| • | 1 large egg, lightly beaten |
| • | 1/2 cup milk |
| • | 1 cup salsa |
| • | 1 cup sour cream |
| • | 1 cup mayonnaise |
| • | 1 (1 oz.) packet ranch salad dressing mix |
| • | 3 cups diced tomatoes |
| • | 1/2 cup diced onions |
| • | 1/2 cup diced green bell pepper |
| • | 1 tablespoon finely chopped jalapeno pepper |
| • | 1 tablespoon minced fresh cilantro |
| • | 1 cup diced zucchini |
| • | 2 (15 oz.) cans black beans or pinto beans, rinsed drained |
| • | 2 cups shredded Cheddar cheese |
| 1. | HEAT oven to 425°F. Add 1 tablespoon vegetable oil or bacon drippings to 8 or 10-inch cast iron skillet. Place in oven to heat. |
| 2. | COMBINE cornmeal mix, 1 tablespoon oil, egg, milk and salsa. Pour into prepared skillet. |
| 3. | BAKE 30 to 35 minutes for 8-inch skillet; bake 25 to 30 minutes for 10-inch skillet. Cool completely. |
| TIP | Cornbread can be made up to 2 days ahead. |
| 4. | COMBINE sour cream, mayonnaise and dry ranch dressing mix. Refrigerate until needed. |
| 5. | COMBINE tomatoes, onion, bell pepper, jalapeno pepper, if desired, and cilantro. |
| 6. | CRUMBLE 1/2 corn bread into large serving bowl. Layer 1/3 tomato mixture, 1/2 beans, 1/2 zucchini, 1/2 salad dressing and 1/2 cheese. Repeat layers. Garnish top with remaining tomato mixture. |
| 7. | COVER and chill at least 2 hours or up to 24 hours before serving. |
Nutritional Information Per Serving:
Serving Size (1/12 of recipe), Calories 430 (Calories from Fat 250), Total Fat 28g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 55mg, Sodium 1150mg, Total Carbohydrate 35g (Dietary Fiber 7g, Sugars 4g), Protein 13g; Percent Daily Value*: Vitamin A 20%, Vitamin C 25%, Calcium 20%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.