Easy Mexican Cornbread

Ingredients:
3 boxes Jiffy Cornbread Mix, or 3 bags Martha White
1 13 1/2 ounce can creamed corn
3 eggs
1/4 cup milk
1 1/2 cups taco flavored shredded cheese (or Mexican Blend)
Optional: 1 minced jalapeno and 2 tsp. chili powder

Directions:
Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9x13 pan that has been coated with cooking spray. Bake at 350 degrees F for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it's firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10 to 15 minutes longer. Watch it carefully.

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Recipe submitted by: Brenda Hyde - http://oldfashionedliving.com http://oldfashionedliving.com