Easy Mexican Corn Bread Recipe

Name: Easy Mexican Corn Bread Recipe
Prep time: 15 min
Total time: 35 min
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

Prep Time: 15 Minutes

Total Time: 35 Minutes

Rating:

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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

Preheat oven to 400°F.
Grease a 9-inch cast iron skillet using 1 Tbsp. vegetable oil and sprinkle with 1 tsp. corn meal.
Place in oven as it heats.
In a large bowl, combine dry ingredients. Stir in milk, remaining oil and egg, mixing just until dry ingredients are moistened.
Add mexicorn, 1 C. grated cheese, and peppers (if desired), mix. Pour batter into prepared skillet.
Cut cream cheese into 1/4 to ½ inch cubes and place into batter in skillet.
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.
Sprinkle top with 1/2 C. grated cheese, allowing it to melt. Serve warm.