Sausage and Ro-Tel Mexican Cornbread

Cooking Instructions

The night after a party, I always have leftover Ro-tel dip. I make mine with 2 lb. Velveeta, a pound of crumbled hot breakfast sausage, and 2 cans of Ro-tel tomatoes and chilis. I reserve a couple of those cups for this recipe.

Heat oven to temperature on corn bread package. Place Crisco in a 10-inch cast iron skillet and put in oven to melt.

Prepare corn bread mix according to package (by adding water or milk), and blend in melted Ro-tel dip.

Remove hot skillet from oven, pour half of the shortening into the cornbread mixture, blend in, and then pour the whole batter into the skillet. Bake until browned evenly and baked through.