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Easy Mexican Corn Bread

rpic_20170418195344_lg

Prep Time: 15 Minutes

Total Time: 35 Minutes

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Ingredients

  • 1 Tbsp. plus ¼ C. Crisco® Pure Vegetable Oil; divided
  • 1 tsp. plus ¾ C. yellow corn meal; divided
  • 1 ¼ C. all-purpose flour
  • ¼ C. granulated sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt (optional)
  • 1 C. milk
  • 1 egg, beaten
  • 11 oz. can Mexicorn (corn with green and red peppers)
  • 1 ½ C. grated Colby jack cheese; divided
  • ⅓ C. jalapeno peppers (mild or hot), sliced
  • 4 oz cream cheese

Directions

  1. Preheat oven to 400°F.
  2. Grease a 9-inch cast iron skillet using 1 Tbsp. vegetable oil and sprinkle with 1 tsp. corn meal.
  3. Place in oven as it heats.
  4. In a large bowl, combine dry ingredients. Stir in milk, remaining oil and egg, mixing just until dry ingredients are moistened.
  5. Add mexicorn, 1 C. grated cheese, and peppers (if desired), mix. Pour batter into prepared skillet.
  6. Cut cream cheese into 1/4 to ½ inch cubes and place into batter in skillet.
  7. Using a spoon, cover cream cheese with batter in the skillet, smoothing the top Bake in 400°F oven for 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
  8. Sprinkle top with 1/2 C. grated cheese, allowing it to melt. Serve warm.

Easy Mexican Corn Bread

rpic_20170418195344_lg

Prep Time: 15 Minutes

Total Time: 35 Minutes

Ingredients

  • 1 Tbsp. plus ¼ C. Crisco® Pure Vegetable Oil; divided
  • 1 tsp. plus ¾ C. yellow corn meal; divided
  • 1 ¼ C. all-purpose flour
  • ¼ C. granulated sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt (optional)
  • 1 C. milk
  • 1 egg, beaten
  • 11 oz. can Mexicorn (corn with green and red peppers)
  • 1 ½ C. grated Colby jack cheese; divided
  • ⅓ C. jalapeno peppers (mild or hot), sliced
  • 4 oz cream cheese

Directions

  1. Preheat oven to 400°F.
  2. Grease a 9-inch cast iron skillet using 1 Tbsp. vegetable oil and sprinkle with 1 tsp. corn meal.
  3. Place in oven as it heats.
  4. In a large bowl, combine dry ingredients. Stir in milk, remaining oil and egg, mixing just until dry ingredients are moistened.
  5. Add mexicorn, 1 C. grated cheese, and peppers (if desired), mix. Pour batter into prepared skillet.
  6. Cut cream cheese into 1/4 to ½ inch cubes and place into batter in skillet.
  7. Using a spoon, cover cream cheese with batter in the skillet, smoothing the top Bake in 400°F oven for 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
  8. Sprinkle top with 1/2 C. grated cheese, allowing it to melt. Serve warm.

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