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Prep Time: 8 Minutes Cook Time: 45 Minutes |
Ready In: 53 Minutes Servings: 9 |
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From one of my recipe card sets. Ingredients:
1 1/2 cups corn muffin mix |
1/2 cup milk |
2 eggs, slightly beaten |
1 (15 ounce) can whole corn, drained |
1 1/2 cups monterey jack cheese, grated |
1/4 cup pimiento, chopped |
3 tablespoons green chili salsa |
Directions:
1. Combine muffin mix, milk and eggs in a large bowl until batter is lightly mixed.
2. Add corn, cheese, chilies, pimentos and salsa. Blend gently.
3. Spread into a lightly buttered 9-in square baking dish. Bake at 400° for 45 minutes or until a tester inserted in center comes out clean.
4. Cool for 5 minutes before cutting into squares.
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