Mexican Corn Bread

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["Ingredients:", " 1/4 cup Crisco(R) Pure Vegetable Oil, plus 1 tbsp., divided", " 2 cups White Lily(R) 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"].

Yes, Mexican Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.