Cozumel cornbread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | cup | Cornmeal |
| ¼ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | cup | Milk |
| 1 | Egg; beaten | |
| ¼ | cup | Sour cream |
| 2 | tablespoons | Oil |
| ¼ | pounds | Velveeta mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
Directions
Combine dry ingredients. Add combined milk egg, sour cream and oil, mixing just until moistened. Spoon ⅔ of batter into greased 8-inch square pan.
Top with Velveeta cheese spread and remaining batter. Bake at 350 degrees 20 to 25 minutes or until wooden pick inserted in center comes out clean. 6 to 8 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .