Spanish Corn Bread

By debrcovey

Ingredients

• 1/4 cup Crisco
• 1/4 cup self-rising flour
• 2 1/4 cup yellow self-rising flour
• 3 eggs beaten
• 1 1/2 cup whole milk
• 1 small onion, chopped
• 2 cloves garlic, pressed
• 2 poblano chilies chopped
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 425.

Put the Crisco into a large cast iron skillet, place it into the oven to melt. In the meantime, mix all the other ingredients in a bowl. Remove skillet from oven and pour melted Crisco into mixture. Stir in Crisco and pour the mix into the skillet.

Bake for 30-45 minutes until brown. Remove, cut, and serve.

COOKS NOTE: Butter of other shortening may be substituted for the Crisco in this recipe.