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White Lily

Mexican Corn Bread

PREP TIME:

10 min

COOK TIME:

40 min

YIELD:

8 servings

INGREDIENTS:

1/4 cup Crisco® Pure Vegetable Oil plus 1 tbsp., divided1 (8 oz.) container sour cream
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix 1 (8 3/4 oz.) can cream-style corn
2 large eggs lightly beaten1 to 2 jalapeno peppers seeded and chopped
3 tbsps. finely chopped sweet red pepper 1/2 cup taco-flavored shredded cheese

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350°F. Coat a 10-inch iron skillet with 1 tablespoon oil. Place in oven to preheat.

  2. 2.
    COMBINE all ingredients except cheese, stirring just until moistened.

  3. 3.
    POUR half of batter into hot skillet; sprinkle evenly with cheese. Pour remaining batter over cheese.

  4. 4.
    BAKE 35 to 40 minutes.