| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Cornmeal |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Sour cream |
| 2 |
tb |
Oil |
| 1/4 |
lb |
Velveeta mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
INSTRUCTIONS
Combine dry ingredients. Add combined milk egg, sour cream and oil, mixing
just until moistened. Spoon 2/3 of batter into greased 8-inch square pan.
Top with Velveeta cheese spread and remaining batter. Bake at 350 degrees
20 to 25 minutes or until wooden pick inserted in center comes out clean. 6
to 8 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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