Aunt Ruth's Kitchen
   
 
Mexican Cornbread Recipe
1 pan
This is Aunt Ruths favorite recipe for Chicken Marsala. Actually, I just stole it from a cookbook so that I could figure out the page structure. This area will be for little stories about each recipe.

 
 
  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.