Corn Bread with Poblanos & Sour Cream

Ingredients

• 8.5 oz corn muffin mix 
• 0.5 cup knudsen cream sour
• 2 Tbsp oil 
• 0.5 cup onions sliced
• 4  roasted poblano chiles peeled seeded thinly sliced
• 0.3 tsp salt 
• 0.5 cup cheddar cheese shredded kraft
• 0.3 cup water 
• 11 oz kernel corn whole divided drained canned

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350F. Prepare corn bread mix as directed on package. Stir in 1/2 cup of the corn and the cheese.
2. Pour into lightly greased 8-inch square baking pan.
3. Bake 20 min.
4. Meanwhile, heat oil in large skillet on medium heat.
5. Add onions; cook 4 to 5 min. or until softened. Stir in poblano chiles and remaining corn. Cook 5 min. or until heated through. Stir in sour cream, water and salt; cook 3 min. or until heated through.
6. Cut corn bread into 12 equal squares; top evenly with poblano mixture.
7. Serve immediately.