*  Exported from  MasterCook  *

                   Mexican Corn Bread (NMSU Extension)

Recipe By     : Mexican Recipes the Roswell Way
Serving Size  : 6    Preparation Time :0:50
Categories    : Jalapeno

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   margarine
   3      medium        onions -- chopped
   1      pound         packaged corn muffin mix
   1      can           creamed corn
     1/2  cup           chopped jalapeno
     1/2  cup           grated cheddar cheese
     1/2  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 425°F.  Leftover makes a good stuffing
poultry.

Any sharp American cheese may be used.

New Mexico State University Extension, 1971

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NOTES : from 'PatH' phannema@wizard.ucr.edu