Easy Southwestern Cornbread

• Jiffy corn muffin mix1

  (8 1/2 ounce) package

• mexicorn1

  (11 ounce) can, drained

• canned diced green chiles1

  (4 ounce) can

• milk↗2 tablespoons
• egg↗1
• sharp cheddar cheese, shredded↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   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.

3. 3

   Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.

4. 4

   Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.