Ingredients

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

  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.