| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 3 |
T |
Margarine |
| 3 |
|
Onions, chopped |
| 1 |
lb |
Packaged corn muffin mix |
| 1 |
|
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'
phannema@wizard.ucr.edu
A Message from our Provider:
“Forbidden fruits create many jams”