Tuesday, December 14, 2010

Mexican Cornbread

1 box of Jiffy cornbread mix
1 egg, beaten
1 can Mexicorn, drained (reserve liquid)
1/4 cup shredded Cheddar cheese
2 tbsp. reserved Mexicorn liquid

Preheat oven to 400.  Spray a square baking pan with nonstick cooking spray.  Mix all ingredients together in medium-sized bowl.  Pour into baking pan and bake for about 15-20 minutes.  Let cool before cutting. 

*This is such an easy cornbread to make! I quadrupled the recipe since I'm taking it to bible study tonight to serve 60 women along with a chili and a bean soup my friends are bringing!

1 comment:

Anonymous said...

Looks so good!! Ok, I am going to try to make this tomorrow along with some chili my husband is making! Thanks for the recipe! :)