Monday, November 01, 2010

Mexican Cornbread

I put a pot of chili on this afternoon so we'd have it ready for supper tonight.....and I just got done putting a pan of Mexican Cornbread in to go with it. It's going to taste so yummy on this chilly fall evening! 2 eggs
1 box of Jiffy cornbread mix
1 c. sour cream
1- 8 oz. can cream corn
1- 8 oz. can kernal corn
chili peppers
1/2 c. melted butter
Mix ingredients together & put in 8x8" pan. Bake at 350 for 35 minutes. Sprinkle 1 c. shredded cheddar cheese on top & bake 5-10 minutes more until cheese is melted.

1 comment:

Sandee said...

Mmmm, I'm going to try this recipe! Thanks for sharing it!