Mexican Corn Bread

10 min
40 min
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

PREPARATION 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.

NUTRITIONAL INFORMATION PER SERVING:

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.