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Jalapeno
Corn Bread
1 1/2 cups of corn meal
3 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of sour cream
1 cup of grated cheese
1 small can of creamed corn
1/2 cup of chopped jalapenos
1/2 cup of Crisco oil |
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Sift dry ingredients. Add remaining ingredients and mix well. Fill
greased muffin tins half full and bake for 20 - 25 minutes at 450ºF. 6 -
8 servings
This recipe is part of the
Cinco De
Mayo Fiesta Menu
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