Mexican Cornbread - cooking recipe

Ingredients

1 (17 oz.) can cream-style corn
1 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
1 c. cornbread mix
1 (4 oz.) can chopped green chilies, drained
1 1/2 c. (6 oz.) shredded Cheddar cheese

Preparation

Combine corn, buttermilk, oil and eggs; mix well.
Stir in cornbread mix.
Pour half of batter into a greased 9-inch square pan; sprinkle with green chilies and half of cheese.
Pour remaining half of batter over top and sprinkle with remaining cheese.
Bake at 350\u00b0 for 45 to 50 minutes or until done.
Cut into squares.
Yields 9.