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“Better than Mexican Corn Bread! Wonderful, hot with cheese on top!”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 eggs
  • 2 jalapenos
  • 1 cup butter
  • 1 cup sour cream
  • 1 (15 ounce) can creamed corn
  • 1 (15 ounce) can corn
  • 1 (8 ounce) box Jiffy corn muffin mix
  • 1 cup marie callender's original cornbread mix

Directions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9x13 inch baking dish.
  3. Roast Jalapeno's and chop.
  4. In a large bowl, beat together butter and sour cream.
  5. Beat in eggs one at a time.
  6. Blend in cream corn, canned corn and Roasted Chopped Jalapenos.
  7. Blend in both cornbread mix's.
  8. Pour batter into prepared pan.
  9. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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