*  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 425oF.  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

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