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Categories:Viewed: 3 - Published at: 3 years ago
Ingredients
- 2 eggs
- 2/3 c. milk
- 1 (17 oz.) can cream-style corn
- 2 c. (8 oz.) grated Cheddar cheese
- 2 (6 1/2 oz. each) pkg. Martha White Mexican cornbread mix
- 2 to 4 Tbsp. chopped jalapeno pepper (optional)
Method
- Preheat oven to 425°.
- Grease a 13 x 9 x 2-inch baking pan. Place in oven to heat.
- Beat egg in a bowl; stir in milk, corn and cheese.
- Add cornbread mix; blend well.
- Pour into prepared pan. Bake about 25 minutes or until lightly browned.
- Allow to cool 5 to 10 minutes before slicing or handling.
