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White Lily

Salsa Cornbread

PREP TIME:

10 min

COOK TIME:

30 min

YIELD:

8 servings

INGREDIENTS:

2 tbsps. Crisco® Pure Vegetable Oil divided1/2 cup milk
1 1/2 cups White Lily® Enriched Self-Rising White Cornmeal Mix 1/2 cup salsa hot, medium or mild
1/2 tsp. garlic powder 1 (4 oz.) can diced green chiles drained
1 large egg lightly beaten

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 425°F.

  2. 2.
    COAT an 8 or 10-inch skillet or 9-inch baking pan with 1 tablespoon oil. Place in oven to preheat.

  3. 3.
    COMBINE cornmeal mix and garlic powder in large bowl.

  4. 4.
    MIX 1 tablespoon oil, egg, milk, salsa and chiles in separate bowl. Pour milk mixture into cornmeal mixture. Stir until blended. Pour into preheated pan.

  5. 5.
    BAKE 30 to 35 minutes or until golden brown. Serve warm.