Easy Mexican Cornbread

• 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

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.

calenders, macayos, corn, cottage cheese, colbymonterey, water

Taken from www.food.com/recipe/easy-mexican-cornbread-169097 (may not work)