 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
Hot and Spicy and oh so good. What a different kind of cornbread well, here it is. Got it all in one pan. Ingredients:
no-stick cooking spray |
1 large egg |
1/4 cup all-vegetable shortening, melted |
or 1/4 stick all-vegetable shortening sticks, melted |
1-1/3 cups milk |
2 cups self-rising white corn meal mix |
1 (4 oz.) can green chiles, drained and chopped |
2 cups shredded sharp cheddar cheese |
1/2 pound hot bulk pork sausage, browned and drained |
2 to 4 tablespoons chopped pickled jalapeno pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Heat oven to 450°F. Coat 10-1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat.
2. In a large bowl beat egg. Add melted shortening, milk and corn meal mix. Blend well. Stir in remaining ingredients. Mix well. Pour into hot skillet.
3. Bake 20 to 25 minutes or until golden brown. Place on serving plate. Cut into wedges to serve.
|
|