Salsa Cornbread

Ingredients:

•	2 tablespoons Crisco® Pure Vegetable Oil, divided
•	1 1/2 cups Self-Rising Cornmeal Mix
•	1/2 teaspoon garlic powder
•	1 large egg, lightly beaten
•	1/2 cup milk
•	1/2 cup salsa, hot, medium or mild
•	1 (4 oz.) can diced green chiles, drained

Instructions:

1.	HEAT oven to 425°F.
2.	COAT an 8 or 10-inch skillet or 9-inch baking pan with 1 tablespoon oil. Place in oven to preheat.
3.	COMBINE cornmeal mix and garlic powder in large bowl.
4.	MIX 1 tablespoon oil, egg, milk, salsa and chiles in separate bowl. Pour milk mixture into cornmeal mixture. Stir until blended. Pour into preheated pan.
5.	BAKE 30 to 35 minutes or until golden brown. Serve warm.