Monday, October 27, 2008

Mexican Cornbread

Anthony made homemade apple BBQ sauce and ribs. I'm making a side dish of Mexican cornbread to go with it. We are also having tater tots, salad, and coleslaw. We are going all out for dinner tonight. I hope we have leftovers for tomorrow. I feel like I spent a lot of money at the grocery store.

Mexican cornbread

1/2 cup melted butter
8 ounces sour cream
2 eggs
15 ounces sweet cream corn
11 ounces white shoe peg corn- drained
11 ounces whole kernel corn, with red and green peppers- drained
8.5 package of corn muffin mix (we use Jiffy)

Heat oven 325
pray glass baking dish (2 quart)
mix butter, sour cream, and eggs
add corn and muffin mix
stir until moist
pour into baking dish
bake 45-55 minutes

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