HEALTHY LIVING

Thanksgiving Mexican Cornbread

03/28/2008 02:45 am ET | Updated Nov 17, 2011

1 pack Jiffy cornbread mix
1 cup of buttermilk
1 egg
1/4 cup of canned green chiles
1/4 cup of canned corn
1/4 cup of sharp cheddar or taco cheddar

Blend first three ingredients
Stir in corn and chile
Scoop in greased muffin tins
Baked at 350 degrees for 15 minutes
For the last five minutes sprinkle cheese on top

Serves 6

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