Mexican Cornbread
Ingredients:
- 1 (8 1/2 ounce) Jiffy corn muffin mix
- 1 egg
- 1/2 cup milk
- 1 (8 ounce) can cream-style corn
- 1 cup shredded Mexican blend cheese
- 1 (4 ounce) can diced green chili peppers, drained
Steps:
- Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan.
- Place all ingredients in a bowl and mix well.
- Pour and spread evenly into baking pan.
- Bake for 25 to 30 minutes or until lightly golden brown.
