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| Very hearty, flavorful, and moist cornbread with the addition of fire-roasted green chilies, Mexican corn, and cheddar cheese... |
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (20 to 25 Mins.)
INGREDIENTS
1 (8.5 oz.box) jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk
METHOD
Preheat oven to 400 degrees. Spray a 8" round baking dish (or 8"x8" square baking dish) with butter spray, and set aside.
Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Pour the cornbread batter into prepared baking dish.
Bake for 20 to 25 minutes, until cornbread is done (when a toothpick inserted in center comes out clean). Run knife around rim of baking dish, and cut cornbread into 9 serving portions. ~ Enjoy!
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