Mexican Cornbread - cooking recipe

Ingredients

1 (12 oz.) can Mexican-style corn, drained
1 (4 oz.) can chopped green chilies
3 eggs
1/2 c. margarine, melted
1/2 c. each: shredded Cheddar and Monterey Jack cheese
1/4 c. sugar (optional)
1 1/2 c. White Lily self-rising buttermilk cornmeal mix

Preparation

Preheat oven to 425\u00b0.
Grease an 8 x 8 x 2-inch casserole dish. Combine all ingredients except cornmeal.
Stir in cornmeal mix just until blended.
Pour into prepared pan and bake 25 to 30 minutes. Makes 6 to 8 servings.