Title: Cozumel Cornbread
Categories: Bread
Yield: 6 Servings

1 c Flour
1/2 c Cornmeal
1/4 c Sugar
1 tb Baking powder
1/2 c Milk
1 Egg; beaten
1/4 c Sour cream
2 tb Oil
1/4 lb Velveeta mexican pasteurized
-process cheese spread with
-Jalapeno pepper; cubed

Combine dry ingredients. Add combined milk egg, sour cream and oil, mixing
just until moistened. Spoon 2/3 of batter into greased 8-inch square pan.
Top with Velveeta cheese spread and remaining batter. Bake at 350 degrees
20 to 25 minutes or until wooden pick inserted in center comes out clean. 6
to 8 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.