Salsa Cornbread

Salsa Cornbread
Recipe Type: Side Dish
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 1½ cups White Lily® Enriched Self-Rising White Cornmeal Mix
  • ½ teaspoon garlic powder
  • 1 large egg
  • ½ cup milk
  • ½ cup salsa
  • 1 (4 oz.) can diced green chiles
  1. HEAT oven to 425°F.
  2. COAT an 8 or 10-inch skillet or 9-inch baking pan with 1 tablespoon oil. Place in oven to preheat.
  3. COMBINE cornmeal mix and garlic powder in large bowl.
  4. MIX 1 tablespoon oil, egg, milk, salsa and chiles in separate bowl. Pour milk mixture into cornmeal mixture. Stir until blended. Pour into preheated pan.
  5. BAKE 30 to 35 minutes or until golden brown. Serve warm.
Check out White Lily for ingredients.

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