MEXICAN CORNBREAD:
2 pkgs Jiffy cornbread mix
1 med onion, chopped
2 cups shredded cheddar cheese
1 can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1/2 can of tomatoes, drained
1/3 cup vegetable oil
Mix that together until it's a big gloppy mess. Pour into a greased 13x9 casserole dish, bake at 350 for 50-55 minutes.

Comment