2 Packages; (8-1/2 oz each)
; muffin mix,
; prepared according
; to the package
2 tb Vegetable oil
4 Jalapeno peppers; chopped
1/2 c Canned or frozen corn
1/4 c Sour cream
2 tb Honey
Preheat the oven to 400F. Coat a 9″ x 13″ baking dish with nonstick cooking
spray. In a large bowl, combine the corn muffin batter with the remaining
ingredients; mix well. Pour into the baking dish and bake for 18 to 20
minutes, or until golden. Let cool, then cut and serve.
NOTE: Sprinkle a little paprika on top for nice color, and serve with
butter or honey for additional sweetness.
BUSTED BY MEG ANTCZAK 1/21/98