|Corn muffin mix||12 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Chopped pimento||2 Tablespoon|
|Chopped jalapeno peppers||2 Tablespoon|
|Canned cream style corn||8 1⁄4 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
Combine corn muffin mix, onion, pimento and peppers; stir in corn, egg, milk and oil.
Spoon batter into greased 2-quart mold.
Cook at LOW 6 minutes and MEDIUM-HIGH 5 to 6 minutes or until bread pulls away from center and sides of dish.
Let stand, 10 minutes.
Invert from dish and serve warm.
Serving size: Complete recipe
Calories 1858 Calories from Fat 677
% Daily Value*
Total Fat 76 g117.3%
Saturated Fat 23.7 g118.3%
Trans Fat 0 g
Cholesterol 242.5 mg80.8%
Sodium 3646.9 mg152%
Total Carbohydrates 285 g95.1%
Dietary Fiber 5.6 g22.3%
Sugars 75.5 g
Protein 31 g61.5%
Vitamin A 30.2% Vitamin C 92.4%
Calcium 62.9% Iron 15%
*Based on a 2000 Calorie diet