Shelly's Recipe

MEXICAN CORN BREAD

Category: Bread

3 tbsp butter
3 medium onions, chopped
1 lb pkg corn muffin mix, plus ingredients on package
1 can creamed corn
1/2 cup chopped jalapeno
1/2 cup grated Mexican blend cheese
1/2 cup sour cream

Prepare muffin mix as per directions except substitute corn for the milk. Add onion and peppers. Pour into prepared pan. Top with sour cream and then cheese. Bake for 40 minutes at 425.

Note: Leftovers makes a good stuffing for poultry.