Recipe - Cozumel Cornbread

1 cup Flour
One half cup Cornmeal
One fourth cup Sugar
1 tablespoon Baking powder
One half cup Milk
1 Egg; beaten
One fourth cup Sour cream
2 tablespoon Oil
One fourth pound Velveeta mexican pasteurized
process cheese spread with
Jalapeno pepper; cubed

Combine dry ingredients. Add combined milk egg, sour cream and oil, mixing
just until moistened. Spoon 2/3 of batter into greased 8inch 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.