Cozumel cornbread

6 Servings

Ingredients

Quantity Ingredient
1 cup Flour
½ cup Cornmeal
¼ cup Sugar
1 tablespoon Baking powder
½ cup Milk
1 Egg; beaten
¼ cup Sour cream
2 tablespoons Oil
¼ pounds Velveeta mexican pasteurized process cheese spread with Jalapeno pepper; cubed

Directions

Combine dry ingredients. Add combined milk egg, sour cream and oil, mixing just until moistened. Spoon ⅔ of batter into greased 8-inch square pan.

Top with Velveeta cheese spread and remaining batter. Bake at 350 degrees 20 to 25 minutes or until wooden pick inserted in center comes out clean. 6 to 8 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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