Mexicorn Cornbread - cooking recipe

Ingredients

1 1/4 c. Bisquick
2/3 c. cornmeal
2 Tbsp. sugar
1 tsp. salt
1 c. milk
1/4 c. vegetable oil
2 eggs
1 c. (4 oz.) shredded Cheddar cheese
2/3 c. frozen corn, thawed
2 jalapeo peppers, finely chopped

Preparation

Heat oven to 400\u00b0.
Grease 13 x 9 pan.
Stir baking mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl until moistened.
Stir in cheese, corn and peppers.
Pour into pan. Bake 20 to 30 minutes or until light brown.
Makes 16 servings.