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Preheat your oven to 400°F (200°C). Melt 1 teaspoon of Crisco in a cast iron skillet and set it aside.
Mix the Batter:
In a large bowl, combine the all-purpose flour, cornmeal, egg, oil, buttermilk, Mexi-corn, diced onion, green pepper, shredded cheese, and red pepper. Stir until the ingredients are just combined—do not overmix.
Bake the Cornbread:
Pour the batter into the hot skillet that was preheated with Crisco. Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Serve:
Allow the cornbread to cool slightly before slicing and serving. Enjoy it warm with butter or alongside your favorite Mexican dishes!
Serving and Storage Tips:
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