Winter Recipe: Mexican Cornbread

Nothing goes better with winter chili and hearty stews then cornbread.

My family this year did something a little different for Christmas dinner.

We had Cincinnati chili, salad and Mexican cornbread. Each family is in charge of bringing part of the meal to contribute, so I made my Nana's cornbread recipe.

This cornbread was delicious, and I got tons of compliments. It's made with creamed corn so it nice and moist. Sorry I didn't any pictures, it disappeared so fast!

What you need:

3/4 c. milk

1/4 c. melted butter

1 egg

1 small can creamed style corn

1 box jiffy cornbread mix

1 small green pepper (or can do a small can of chilies)

2 c. grated cheddar cheese

*If you like it spicy- try adding some jalapeno

Step 1: Mix all ingredients (except cheese) in a medium bowl.

Step 2: Add half of mixture in a greased 7x11 pan.

Step 3: Add 1 1/2 c. cheese. Then add rest of mixture on top. Top with remaining cheese.

Step 4: Bake uncovered at 350 degrees for 25-30 minutes.

Enjoy!