| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Breads, Posted | 12 | Servings | |
INGREDIENTS
| 2 | Packages; (8-1/2 oz each) corn | |
| ; muffin mix, | ||
| ; prepared according | ||
| ; to the package | ||
| ; directions | ||
| 2 | tb | Vegetable oil |
| 4 | Jalapeno peppers; chopped | |
| 1/2 | c | Canned or frozen corn kernels |
| 1/4 | c | Sour cream |
| 2 | tb | Honey |
INSTRUCTIONS
Preheat the oven to 400F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large bowl, combine the corn muffin batter with the remaining ingredients; mix well. Pour into the baking dish and bake for 18 to 20 minutes, or until golden. Let cool, then cut and serve. NOTE: Sprinkle a little paprika on top for nice color, and serve with butter or honey for additional sweetness. BUSTED BY MEG ANTCZAK 1/21/98 Recipe by: MR FOOD Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 22, 1998
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