Moist Cornbread #833 5/07

Categories:
breads, New 2007

1 8 1/2 oz box jiffy corn bread mix
1 11 oz cans mexicorn; drained
1/2 cup hellmans mayo
1 large egg; slightly beaten

Preheat oven to 400°F. Put some bacon grease in an 8" cast iron skillet ( or 8" cake pan) and heat it up on the stovetop. In a medium bowl, combine all ingredients until moistened. Spread it evenly in the prepared skillet. Bake for 30 minutes or until a knife inserted in the middle comes out clean.