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Spanish Cornbread Recipe

by CookEatShare Cookbook

Ingredients

1 (12 ounce) pkg. corn muffin mix 1 (12 ounce) can whole kernel corn with sweet pepper 1/2 teaspoon dry mustard

1 sm. onion, minced 1 egg, beaten 2/3 c. lowfat milk

Directions

1. Put together muffin mix, corn, mustard, and onion. Add in egg and lowfat milk; blend according to package directions. Spread in greased pan. Bake at 400 degrees 20 min or possibly till cornbread tests done.

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