Mexican Corn Bread

Name: Mexican Corn Bread
Ingredients: Ingredients:; 1/4 cup Crisco(R) Pure Vegetable Oil, plus 1 tbsp., divided; 2 cups White Lily(R) 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

9 ingredients

4 steps

Ingredients

Ingredients:
1/4 cup Crisco(R) Pure Vegetable Oil, plus 1 tbsp., divided
2 cups White Lily(R) 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

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.