Mexican Corn Bread

[Guest guest]

Mexican Corn Bread

 

2 pkg. (8-1/2 oz. ea.) corn bread/muffin mix

1 medium onion, chopped

2 cups (8 oz.) shredded Cheddar cheese

1 can (14-3/4 oz.) cream style corn

1-1/2 cups (12 oz.) sour cream

4 eggs, beaten

1 can (4 oz.) chopped green chilies, undrained

1/3 cup vegetable oil

1 TB finely chopped jalapeno pepper*

 

In a bowl, combine corn bread mix and onion. Combine the remaining

ingredients; add to the

corn bread mixture just until moistened.

 

Pour into a greased 9 " x 13 " baking dish. Bake at 350° F., for 50 to 55

minutes or until lightly

browned and the edges pull away from sides of pan. Serve warm. Refrigerate

leftovers.

 

Yield: 18 to 24 servings.

 

*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to

protect

your hands. Avoid touching your face.