Mexican Cornbread II So Tasty

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Mexican Cornbread II

"Moist, spicy cornbread it is so easy to make and tastes so appropriate!"

Ingredients :

• 1 (8.Five ounce) bundle self-growing cornmeal
• 1 egg
• half of cup milk
• 1 (8 ounce) can cream-fashion corn
• 1 cup shredded Monterey Jack cheese
• 1 (4 ounce) can diced inexperienced chile peppers, drained

Instructions :

Prep : 10M	Cook : 12M	Ready in : 35M

• Preheat oven to 400 stages F (2 hundred degrees C). Lightly grease a 9x9 inch baking pan.
• Place cornmeal blend in a big bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into organized pan.
• Bake in preheated oven for 25 minutes, or till golden brown and cornbread pulls far from aspects of pan.

Notes :

• Try the use of a Reynolds® gradual cooker liner in your slow cooker for less difficult cleanup.

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