Mexican Corn Bread
Source of Recipe
Marla
List of Ingredients
Mexican Corn Bread
2 pkg. (8-1/2 oz. ea.) Jiffy corn bread/muffin mix
1 medium onion, chopped
2 cups (8 oz.) shredded Cheddar cheese
1 can (14-3/4 oz.) cream style corn
1-1/2 cups (12 oz.) sour cream
4 eggs, beaten
1 can (4 oz.) chopped green chilies, undrained
1/3 cup vegetable oil
1 TB finely chopped jalapeno pepper*
Recipe
In a bowl, combine corn bread mix and onion. Combine the remaining
ingredients; add to the corn bread mixture just until moistened.
Pour into a greased 9" x 13" baking dish. Bake at 350° F., for 50 to 55 minutes or until lightly browned and the edges pull away from sides of pan.
Serve warm. Refrigerate leftovers.
Yield: 18 to 24 servings.
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