Easy Southwestern Cornbread

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READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 1/2 ounce) package Jiffy corn muffin mix
  • 1
    (11 ounce) can mexicorn, drained
  • 1
    (4 ounce) can canned diced green chiles
  • 2
    tablespoons milk
  • 1
  • 12
    cup sharp cheddar cheese, shredded
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
  • Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
  • Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
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