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Yield
8 Servings
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1/4 cup pure vegetable oil, plus 1 tbsp., divided
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
Instructions
Heat oven to 350°F. Coat a 10-inch iron skillet with 1 tablespoon oil. Place in oven to preheat.
Combine all ingredients except cheese, stirring just until moistened.
Pour half of batter into hot skillet; sprinkle evenly with cheese. Pour remaining batter over cheese.
Bake 35 to 40 minutes.
Nutrition
Serving Size (1/8 of recipe), Calories 350 (Calories from Fat 170), Total Fat 19g (Saturated Fat 6g, Trans Fat g), Cholesterol 75mg, Sodium 790mg, Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 3g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C 10%, Calcium 8%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
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