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15 min.
22 min.
10 servings

Rhonda's Ragin' Cornbread


  • Crisco® Original No-Stick Cooking Spray
  • 1 large egg
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1 1/3 cups milk
  • 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
  • 1 (4.5 oz.) can chopped green chiles
  • 2 cups (8 oz.) shredded sharp Cheddar cheese
  • 1/2 pound hot bulk pork sausage, browned and drained
  • 2 to 4 tablespoons chopped pickled jalapeno peppers
  • 1/4 teaspoon hot pepper sauce

Preparation Directions

  1. HEAT oven to 450°F. Spray a 10-1/2-inch cast iron skillet with no-stick cooking spray; place in oven to heat.
  2. BEAT egg in large bowl; add oil, 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. Turn out onto serving plate; cut into wedges and serve.

Nutritional Information Per Serving

Serving Size (1/10), Calories 350 (Calories from Fat 200), Total Fat 23g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 70mg, Sodium 860mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 2g), Protein 13g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 15%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.