OMG this is so good !!!
2 eggs, beaten
1 cup sour cream
1/4 cup butter or margarine, melted
1/2 onion, chopped
1 can (11 oz.) Mexi-corn, drained
1 can (14 oz.) cream-style corn
3 tbsp.. diced jalapeños
1 box (8-oz.) cornbread mix
Combine all ingredients in a bowl. Pour into a slow cooker prepared with cooking spray. Mix well. Cover. Cook on Low 4 hours or High for 2 hours.
OR
Pour in a greased iron skillet or 9X12 pan that has been greased and bake at 400* for about 30 to 45 minutes are till golden brown.
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