With a Southwest flavor




2 small boxes of Jiffy corn muffin mix

2 eggs

cup milk

cup sour cream

1 small (6-8 ounce) can whole corn well drained

1 small (6-8 ounce) can Rotel tomatoes with green chilies well drained

cup Taco blend shredded cheese

dash of Tabasco


Combine all ingredients in a large mixing bowl and thoroughly mix. Grease a large baking pan (9x12x2). Pour mixture into greased baking pan and cook in a preheated (325 degree) oven until done (about 30 minutes). Test for doneness by inserting a clean toothpick in the center, if it comes out clean the cornbread is done. Cut into small squares and serve warm. Serves about 8 people.