JALAPEÑO CORNBREAD

PREPARATION TIME: 45 minutes

1 medium yellow onion, chopped

1/4 cup butter

1 box Jiffy corn muffin mix (1 1/2 cups)

1 egg, slightly beaten

1/3 cup milk

1 cup canned cream-style corn

2-3 drops of hot pepper sauce

1 cup sour cream

1 cup grated Pepper Jack (Monterey Jack with jalapeños) cheese

NOTE: This recipe can easily be doubled for a 9 x 13 inch baking pan.

HEAT: In a medium frying pan, melt butter.  Add onion and sauté, stirring, until onion is soft (about 5 minutes).  Stir in sour cream and set aside.

PREHEAT OVEN: 375 degrees

In a bowl, mix corn muffin mix, egg, milk and creamed corn.  Stir in hot pepper sauce.  Pour into a lightly greased 8-inch square baking pan.  Spoon over onion mixture.  Top with grated cheese.

BAKE: Bake at 375 degrees for 35 to 40 minutes, or until puffed and golden.

SERVES: 8

Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College. Gillian has self-published two cookbooks through Blurb.com; this recipe appears in Cottage Cooking.