Jalapeno Mexican Corn
"Any Body Can Cook in a Crock-Pot," by
Debbie Thornton
2 eggs, beaten
1 cup sour
cream
1/4 cup
margarine, melted
1/2 onion,
chopped
1 (11-oz.)
can Mexi-corn, drained
1 (14-oz.) can
cream-style corn
3 Tbsp.
diced jalapenos
1 (8-oz.)
box corn bread mix
Combine all ingredients in a bowl. Pour into a slow
cooker prepared with cooking spray. Mix well. Cover.
Cook on low for 4 hours or high for 2 hours.
from July 2011 issue of Today in Mississippi
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