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Louisiana Gold® Mexican Cornbread
1/4 cup vegetable shortening
1 cup yellow cornmeal
1 cup all purpose flour
1-2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt |
1 cup milk
1 egg (beaten)
1 1/2 cups whole kernel corn
1 cup Louisiana Brand sliced jalepeno peppers
1 tablespoon Louisiana Gold Pepper Sauce |
Heat oven to 425 degrees and place cast iron 10 inch skillet and shortening in oven for three minutes. Mix dry
ingredients thoroughly. Next mix milk, eggs, pepper sauce, and melted shortening. Pour batter into hot skillet.
Place in oven for 20-25 minutes or until toothpick inserted into center comes out clean. Let stand for a few minutes. |
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