Mexican Corn Bread
PREP TIME: 10 min
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COOK TIME: 40 min
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YIELD: 8 servings |
INGREDIENTS:
| 1/4 cup Crisco® Pure Vegetable Oil plus 1 tbsp., divided | 1 (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 beaten | 1 to 2 jalapeno peppers seeded and chopped |
| 3 tbsps. finely chopped sweet red pepper | 1/2 cup taco-flavored shredded cheese |
- 1/4 cup Crisco® Pure Vegetable Oil, plus 1 tbsp., divided
- 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 2 large eggs, lightly beaten
- 3 tablespoons finely chopped sweet red pepper
- 1 (8 oz.) container sour cream
- 1 (8 3/4 oz.) can cream-style corn
- 1 to 2 jalapeno peppers, seeded and chopped
- 1/2 cup taco-flavored shredded cheese
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 350°F. Coat a 10-inch iron skillet with 1 tablespoon oil. Place in oven to preheat.
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2.
COMBINE all ingredients except cheese, stirring just until moistened.
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3.
POUR half of batter into hot skillet; sprinkle evenly with cheese. Pour remaining batter over cheese.
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4.
BAKE 35 to 40 minutes.
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