Mexican Cornbread II

This savory bread is made easy with a shortcut using cornbread mix with creamed corn. Jalapeno peppers and Monterey Jack cheese give this tasty bread an unmistakable South-of-the-Border flair.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 128 Calories

Ingredients

• 1 egg
• ½ cup milk
• 1 (8 ounce) can cream-style corn
• 1 cup shredded Monterey Jack cheese
• 1 (8.5 ounce) package self-rising cornmeal
• 1 (4 ounce) can diced green chile peppers, drained

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

Step 2

Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

Step 3

Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.