Mexican Corn Bread
Author: Ruthie Wornall, "Three Ingredient Cookbook"
Ingredients
1 8 1/2-oz. pkg. Jiffy corn bread mix
1 8 1/2-oz. can cream-style corn
1/2 cup shredded Cheddar cheese
Directions
Prepare corn bread according to package directions. Stir in corn and 1/4 cup shredded cheese. Spoon into well-greased muffin tins. Top with remaining cheese. Bake at 400 F. for 15 for 20 minutes. Makes 12.
Each serving contains 115 calories, 3.5 g fat, 5 mg cholesterol, 18 g carbohydrate, 406 mg sodium.
Recipes
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