Mexican Cornbread II

Ingredients

1 (8.5 ounce) package self-rising cornmeal

1egg

½ cup milk

1 (8 ounce) can cream-style corn

1 cup shredded Monterey Jack cheese

1 (4 ounce) can diced green chile peppers, drained

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.

Step 2

Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

Step 3

Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.