Mexican Cornbread - Family Recipe

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Mexican Cornbread
1 pan

	16	oz box of cornbread mix
	1	can of cream style corn (white or yellow)
	¼	c. oil
	1	lb. Longhorn cheese, grated (sharp)
	2	cans green chilies, finely chopped

Add ½ milk requirements from cornbread box or add just enough milk to make batter of oatmeal consistency.

Pour batter into cast iron skillet or greased baking pan. Bake at 450 degrees for 50 to 60 minutes, until center and top is brown and sides of cornbread have pulled away from the dish.