| 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' phannema@wizard.ucr.edu
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