| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 6 | Servings | |
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 |
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 425oF. Leftover makes a good stuffing poultry. Any sharp American cheese may be used. New Mexico State University Extension, 1971 NOTES : from 'PatH' [email protected]
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