Salsa Cornbread
PREP TIME: 10 min
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COOK TIME: 30 min
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YIELD: 8 servings |
INGREDIENTS:
| 2 tbsps. Crisco® Pure Vegetable Oil divided | 1/2 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 |
- 2 tablespoons Crisco® Pure Vegetable Oil, divided
- 1 1/2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 1/2 teaspoon garlic powder
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/2 cup salsa, hot, medium or mild
- 1 (4 oz.) can diced green chiles, drained
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F.
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2.
COAT an 8 or 10-inch skillet or 9-inch baking pan with 1 tablespoon oil. Place in oven to preheat.
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3.
COMBINE cornmeal mix and garlic powder in large bowl.
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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.
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5.
BAKE 30 to 35 minutes or until golden brown. Serve warm.
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