Mexican Corn Bread

Prep Time:
10 min
Cook Time:
40 min
Total Time:
50 min
Yield:
8 servings

Ingredients

  • 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

Instructions

  1. HEAT oven to 350°F. Coat a 10-inch iron skillet with 1 tablespoon oil. Place in oven to preheat.
  2. COMBINE all ingredients except cheese, stirring just until moistened.
  3. POUR half of batter into hot skillet; sprinkle evenly with cheese. Pour remaining batter over cheese.
  4. BAKE 35 to 40 minutes.

Nutrition

Serving Size (1/8 of recipe), Calories 350 (Calories from Fat 170), Total Fat 19g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 75mg, Sodium 790mg, Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 3g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C 10%, Calcium 8%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making muffins, mix wet and dry ingredients just until moistened. The batter will still be lumpy. Over-mixing will result in tough, heavy muffins.

Baking Tip

To eliminate rims around the edges of quick breads, grease baking pans on bottom and only 1/2 inch up sides.