Corn Bread with Poblanos & Sour Cream

• 1 pkg. (8.5 oz.) corn muffin mix
• 1 can (11 oz.) whole kernel corn, drained, divided
• 1/2 cup KRAFT Shredded Cheddar Cheese
• 2 Tbsp. oil
• 1/2 cup sliced onions
• 4 roasted poblano chiles, peeled, seeded and thinly sliced
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup water
• 1/4 tsp. salt

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

corn, kernel corn, cheddar cheese, oil, onions, poblano chiles, s, water, salt

Taken from www.kraftrecipes.com/recipes/corn-bread-poblanos-sour-cream-109809.aspx (may not work)