1 box of Jiffy cornbread mix
1 egg, beaten
1 can Mexicorn, drained (reserve liquid)
1/4 cup shredded Cheddar cheese
2 tbsp. reserved Mexicorn liquid
Preheat oven to 400. Spray a square baking pan with nonstick cooking spray. Mix all ingredients together in medium-sized bowl. Pour into baking pan and bake for about 15-20 minutes. Let cool before cutting.
*This is such an easy cornbread to make! I quadrupled the recipe since I'm taking it to bible study tonight to serve 60 women along with a chili and a bean soup my friends are bringing!