Recipe - Mexican Corn Bread (Nmsu Extension)

3 tablespoon Margarine
3 md Onions; chopped
1 pound Packaged corn muffin mix
1 cn Creamed corn
One half cup Chopped jalapeno
One half cup Grated cheddar cheese
One half cup Sour cream

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