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Mexican Corn Bread

Lydia Menzies
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Ingredients
  

  • 1 pkg. corn bread mix (such as Jiffy)
  • 1 8 oz. can cream style corn
  • 1 3 oz. can chopped green chilies Most chopped green chili cans are 4 ounce; so I measure about half way between ¼ cup and ½ cup in a liquid measuring cup. 
  • ½ cup shredded cheese (Monterrey Jack, Cheddar, or Mexican Blend)

Instructions
 

  • Preheat oven to 400 degrees.
  • Combine ingredients in medium mixing bowl.  Stir only until ingredients are moist.
  • Pour into greased (use Pam) 8 inch baking pan. (I use mini-muffin pan)  Bake for 25-30 minutes or until top springs back when lightly touched.  (Mini-muffins take about 15 min.) 
  • My husband likes soup, but I can tell that he often wants bread to go with it. I switch it up on which bread I put with it, but this Mexican Corn Bread and the frozen Pepperidge Farm 3-Cheese baguette are our typical choices.