Easy Mexican Cornbread
Ingredients:
3 boxes Jiffy Cornbread Mix, or 3 bags 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 Blend)
Optional: 1 minced jalapeno and 2 tsp. chili powder
Mix all the 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 or tapping on the top to see if it's
firm. Do not overcook or it will dry out. I prefer using a metal
baking pan-if you use a glass pan it may take 10-15 minutes longer.
Watch it carefully.