elote spoon bread
1 bag Pepe's Chicharrones, crushed
1 cup frozen whole kernel corn
1/4 cup diced onions
10 oz queso fresco, crumbled
4 oz diced green onion
1 8 oz package corn muffin mix
2/3 cup milk
2/3 cup sour cream
Preheat oven to 400°F, grease 10″ cast iron skillet and preheat on stove – approximately 2 minutes.
Combine all ingredients in a large bowl and mix gently.
Pour into heated iron skillet, spread evenly.
Bake 25 minutes or until top is brown. Let stand for 10 minutes. Cut into squares and serve with as a side dish. Ideal side for chili or soup.