Mexican Cornbread

Recipe Ingredients

3 tablespoons	45ml	Margarine
3 tablespoons	45ml	Onions - chopped (medium)
1 lb	454g / 16oz	Packaged corn muffin mix
1		Creamed corn
1/2 cup	73g / 2.6oz	Chopped jalapeno
1/2 cup	73g / 2.6oz	Grated cheddar cheese
1/2 cup	118ml	Sour cream

Recipe Instructions

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 425F. Leftover makes a good stuffing poultry. Any sharp American cheese may be used.

New Mexico State University Extension, 1971

Source:
Mexican Recipes the Roswell Way

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