Mexican Cornbread - cooking recipe

Ingredients

2 pkg. Jiffy cornbread mix
1 (17 oz.) can cream-style corn
1 (7 oz.) can Ortega whole green chilies
4 c. Cheddar cheese, grated
2 eggs
2 c. milk

Preparation

Mix cornbread mix, corn, eggs and milk.
Grease a 13 x 10 x 2-inch pan.
Pour half of batter in pan.
Split peppers open, run under cold water.
Remove seeds.
Lay flat on top of batter. Spread cheese over peppers.
Cover cheese with remaining batter. Bake 40 to 60 minutes at 325\u00b0.