| 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
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”