pat's Recipe

Easy Mexican Cornbread

Category: MEXICAN

3 boxes Jiffy Cornbread Mix (or Martha White)
1 13 1/2 ounce can creamed corn
3 eggs
1/4 cup milk
1 1/2 cups taco flavored shredded cheese
(or Mexican brand)
optional: 1 minced jalapeno or 2tsp chili
powder

Mix all ingredients together with a wooden spoon until just moistened. Spread in a 9x13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick. Do not overcook or it will dry out.
I prefer using a metal pan; a glass pan may take 10 minutes longer.
Watch carefully.

Serves 8