Corn Bread

The other night, Dan decided to make his great turkey chili. I love his chili because it is so different. I will post that recipe after this one. You have to make really good cornbread to go with chili, so here is my favorite recipe. It's easy to make and tastes great too.

Corn Bread

2 (8.5 oz) boxes corn muffin mix
2 eggs
2/3 cup skim milk
1 cup Colby/Monterrey jack cheese, shredded
1 (11 oz) can Mexicorn, drained

Preheat the oven to 400. Mix the ingredients in a bowl until blended. Pour into a 11x8 glass dish and bake for 20 minutes. Remove from the oven, butter the top and place back in oven for another 5 minutes.