Kim’s Mexican Cornbread

Kim’s Mexican Cornbread
2 cups Martha White Buttermilk cornmeal with hot rize
1 egg
¼ cup Crisco pure vegetable oil
1 tbs Crisco pure veg oil (for the skillet) Heat your skillet before adding corn bread mix
1/3 cup sour cream
1 cup milk
chopped jar jalapenos (as much as you like)
½ cup mild salsa
3 tbs of Franks Red Hot Original hot sauce
1 bag shredded sharp cheddar cheese
preheat oven to 450. Add cornbread mixture to HOT cast iron skillet and cook for 20-25 minutes (my magic number was 22 minutes).
Categories: Blogs, James Howard and Kim Carson