Martha White Gladiola Mexican Style Cornbread Mix, 6 oz Pouch

I LOVE MARTHA WHITE MEXICAN CORNBREAD MIX because it's NOT SWEET! I use it as the base of MY Mexican Cornbread. I always use a minimum of two packets and add to my taste: plenty of grated cheddar cheese, chopped onion, chopped drained canned jalapenos, canned creamed or plain corn kernels drained, raw eggs, and seasoned to my taste and cook until it barely jiggles but is still soft in the middle. I cut it into large rectangles and serve with a spatula. Because I'm a Southerner, I usually crumble mine in buttermilk and eat it with a spoon in private for my entire meal, or slice it in large squares for guests to eat with a fork with Mexican food. I've never had any complaints and folks ask me for my recipe. I don't have one. It's a little of this and a lot of that with Martha White Mexican Cornbread Mix as the base!

Melt 1 stick of real butter. Combine 2 pkgs. of the cornbread mix with two eggs, three heaping tablespoons of sour cream, a can of fire roasted corn (Del Monte), Sargento 4 State cheddar cheese (to taste) and sliced jalapenos (to taste) Stir 1/2 of the melted butter into the batter and use the remainder to grease entire pan. Pour batter into pan and bake at 375° for 40 minutes or until center is done. Great with chili, stew, etc. Enjoy!