Preheat oven to 400. Coat 9 ovenproof skillet with cooking spray. Combine muffin mix, milk and egg until well bleded, stir in mexicorn, crumbles, scallions and cilantro. Transfer to skillet. Bake 20 minutes or until golden and toothpick inserted comes out clean.
Serving
Suggestions
Leftovers, cut cornbread into cubes and toast in 350 degrees oven then toss em in green salad for a flaverfull crunch.
Originally Submitted
6/12/2011
0 Out of 5 from
0 reviews
You can add this Mexican Skillet Cornbread recipe to your own private DesktopCookbook.
