Mexican Cornbread

• 1 12 cups corn muffin mix
• 12 cup milk
• 2 eggs, slightly beaten
• 1 (15 ounce) can whole corn, drained
• 1 12 cups monterey jack cheese, grated
• 14 cup pimiento, chopped
• 3 tablespoons green chili salsa

1. Combine muffin mix, milk and eggs in a large bowl until batter is lightly mixed.
2. Add corn, cheese, chilies, pimentos and salsa.
3. Blend gently.
4. Spread into a lightly buttered 9-in square baking dish.
5. Bake at 400 for 45 minutes or until a tester inserted in center comes out clean.
6. Cool for 5 minutes before cutting into squares.

corn muffin, milk, eggs, corn, cheese, pimiento, green chili salsa

Taken from www.food.com/recipe/mexican-cornbread-228760 (may not work)