Easy Southwestern Cornbread - cooking recipe

Ingredients

1 (8 1/2 ounce) package Jiffy corn muffin mix
1 (11 ounce) can mexicorn, drained
1 (4 ounce) can canned diced green chiles
2 tablespoons milk
1 egg
1/2 cup sharp cheddar cheese, shredded

Preparation

Preheat oven to 400 degrees.
In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.