Prep Time 15 min
Cook Time 0 min
Servings N/A
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (15.25 oz.) can sweet corn, drained
  • 1 (14.75 oz.) can cream style sweet corn
  • 1 large egg, slightly beaten
  • 1/4 cup all-purpose flour
  • 1 (7 oz.) pkg. Mexican style cornbread & muffin mix
  • 1 (9.5 oz.) jar Dickinson's® Hot Pepper Spread

Directions

  • Step 1

    HEAT oven to 375°F. Coat 2 1/2-quart baking dish with no-stick cooking spray.

  • Step 2

    COMBINE sweet corn, cream style sweet corn, egg, flour and cornbread mix in large bowl. Pour half of batter into prepared baking dish. Stir pepper spread in jar. Spoon evenly over top of batter. Pour remaining batter over pepper spread to cover completely.

  • Step 3

    BAKE 1 hour or until toothpick inserted in center comes out clean.

Serving size
(1/12 of recipe)

  • Calories 170
  • Calories from Fat25g
  • Total Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 380mg
  • Potassium 0mg
  • Total Carbohydrates 35g
  • Dietary Fiber 1g
  • Sugars 14g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

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

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