Pepper Cheese Cornbread
PREP TIME: 5 min
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COOK TIME: 30 min
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YIELD: 8 servings |
INGREDIENTS:
| 1/4 cup Crisco® Pure Vegetable Oil plus 1 tbsp., divided | 1/2 cup shredded Monterey Jack pepper cheese |
| 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix | 1/2 cup shredded Cheddar cheese |
| 1 1/3 cups milk or 1 3/4 cup buttermilk | 1 tbsp. finely chopped jalapeno pepper |
| 1 large egg |
- 1/4 cup Crisco® Pure Vegetable Oil, plus 1 tbsp., divided
- 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 1 1/3 cups milk or 1 3/4 cup buttermilk
- 1 large egg
- 1/2 cup shredded Monterey Jack pepper cheese
- 1/2 cup shredded Cheddar cheese
- 1 tablespoon finely chopped jalapeno pepper
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F. Coat an 8 or 10-inch heavy skillet with 1 tablespoon oil. Place in oven to preheat. Or spray an 8 x 8 x 2-inch baking pan with Crisco® No-Stick Cooking Spray.
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2.
BLEND cornmeal mix with milk, 1/4 cup oil and egg. Stir just until blended. Add remaining ingredients, stirring gently. Pour into prepared pan.
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3.
BAKE 25 to 30 minutes for 8-inch skillet, 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8 x 8-inch pan.
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