Ingredients

The following ingredients have 12 Servings
  • 1 pkg. (8.5 oz.) corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 1 can (8 oz.) sweet cream style golden corn
  • 1 cup shredded cheddar (, divided)
  • 1 can (7.75 oz.) red or green jalapeno wheels (, rinsed and drained)
  • 2 scallions (, chopped)

Instruction

  • Preheat oven to 400F.
  • Line 9″ x 13″ baking pan with foil leaving 2-inch overhang. Coat with non-stick cooking spray.
  • In bowl combine corn muffin mix, egg and milk until combined. Stir in corn and 3/4 cup shredded cheddar cheese until blended.
  • Transfer mixture to prepared pan. Top with jalapeno wheels, scallions and remaining 1/4 cup shredded cheddar cheese.
  • Bake 20 minutes or until golden. Let stand 15 minutes.
  • Using foil overhang lift cornbread out of pan. Cut into 12 pieces.