Mexican corn bread (nmsu extension)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Margarine |
| 3 | mediums | Onions; chopped |
| 1 | pounds | Packaged corn muffin mix |
| 1 | can | Creamed corn |
| ½ | cup | Chopped jalapeno |
| ½ | cup | Grated cheddar cheese |
| ½ | cup | Sour cream |
Directions
Prepare muffin mix (see directions on package) - substitute 1 cup of corn for 1 cup milk. Add onion and peppers. Pour into pan. Top with cream, then the cheese. Bake 40 minutes at 425oF. Leftover makes a good stuffing poultry.
Any sharp American cheese may be used.
New Mexico State University Extension, 1971 NOTES : from 'PatH' phannema@...
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