 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This comes from Sandra Lee. I love Santa Fe NM so when I saw this in her cookbook, I knew I had to try it. One word, yummmmm. Ingredients:
1 can (21 oz) raspberry pie filling (comstock or wilderness) |
1 package (16 oz) frozen mango chunks, thawed. (dole) |
1 can (15 oz) apricot halves, drained cut in half (del monte) |
1/2 cup apricot preserves (knotts) |
1/3 cup sugar |
1 can (11 oz) mexicorn, drained (green giant) |
1/2 cup sour cream |
1 package (14 oz) honey corn bread mix, (krusteaz) |
1/4 cup diced green chiles, (ortega) |
2 tbsp butter, melted |
Directions:
1. Preheat oven to 350 degrees. Spray a 9 x 13 inch glass baking dish with cooking spray.
2. In a large bowl, stir together raspberry pie filling, mango, apricots, apricot preserves, and sugar. Spoon into prepared pan; set aside.
3. In a food processor, combine mexicorn and sour cream; cover and process until smooth. Transfer to a large bowl. Add corn bread mix, green chiles, and melted butter; stir until well mixed. Using a large ice cream scoop, scoop batter over fruit mixture, spacing evenly.
4. Bake in preheated oven for 50 to 60 minutes or until bubbling and corn bread is baked through. Serve warm.
|
|