Mexican Cornbread #08
INGREDIENTS:
3 tb Margarine
3 md Onions; chopped
1 lb Packaged corn muffin mix
1 cn Creamed corn
1/2 c Chopped Jalapeno
1/2 c Grated Cheddar cheese
1/2 c Sour cream
3 tb Margarine
3 md Onions; chopped
1 lb Packaged corn muffin mix
1 cn Creamed corn
1/2 c Chopped Jalapeno
1/2 c Grated Cheddar cheese
1/2 c Sour cream
Recipe by: Mexican Recipes the Roswell Way From: PatH phannema@wizard.ucr.edu
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
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #78
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
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #78