SPICY MEXICAN CORN BREAD

1¼ C. BISQUICK® MIX

2/3 C. CORNMEAL

2 TBSP. SUGAR

1 TSP. SALT

¼ C. VEGETABLE OIL

2 EGGS

1 C. SHREDDED CHEDDAR CHEESE

1 C. MILK

         2/3 C. FROZEN CORN, THAWED AND DRAINED

2 JALAPEÑO CHILIES, FINELY CHOPPED

DIRECTIONS:

HEAT OVEN TO 400º F.

          GREASE RECTANGULAR PAN, 13X9X2 INCHES.

                     STIR BISQUICK, CORNMEAL, SUGAR, SALT, MILK, OIL &  EGGS IN MEDIUM BOWL UNTIL MOISTENED.

            GENTLY STIR IN CHEESE, CORN AND PEPPERS.

POUR INTO PAN.

          BAKE 20-23 MINUTES OR UNTIL LIGHT BROWN.

YIELD:  16 SQUARES