Easy Mexican Cornbread

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 (16 ounce) packages of marie calenders original cornbread mix
• 1 (4 ounce) can macayos diced green chilies
• 1 (14 1/2 ounce) can creamed corn
• 4 tablespoons small curd cottage cheese
• 1/2 lb colby-monterey jack cheese, shredded
• 3 cups water

Recipe

• 1 in a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended.
• 2 add the heaping tablespoons of cottage cheese, blend a little more.
• 3 add the green chiles and cream corn, blend well.
• 4 in a crisco greased #10 cast iron skillet pour half of the batter.
• 5 sprinkle the cheese over the top, evenly.
• 6 carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half.
• 7 bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. it will be moister and "heavier" than usual.
• 8 let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. i have to use a large piece of foil, my plates are not big enough. then you can also just cover it with another piece of foil, take it with, and slice later.
• 9 you can serve with a pat of butter on top if you like.
• 10 try adding crumbled bacon or some cooked crumbled jimmy dean sage sausage with the cheese layer for a lunchtime meal.