Mexican Style Cornbread

what vegetable can you throw away the outside, cook the inside, eat the outside, and then throw away the inside?

CORN! Fresh on the cob corn bursts with natural sweetness this time of year. It is the perfect accompaniment for so many meals. I will never forget the summer of my 7th birthday when my mama had to cut my corn off the cob. I had lost both of my front baby teeth and it was impossible for me to eat. I was so disappointed!

This cornbread recipe calls for cutting corn off the cob too, but I promise you won't be disappointed. My family has been making this for many years. I'm not sure where the recipe came from, but it is easy and delicious. It also makes a ton. Serve this at your next cookout - here's how to make it...

Ingredients - Serves 8-10
1 Box Miracle Maize Cornbread Mix (plus ingredients on back to make cornbread)
1 Can Cream Style Corn
2/3C Salsa Con Queso (suggest Tostitos)
1 Ear Corn, kernels cut off
1 Jalapeno, sliced
Butter, for greasing

Directions

Preheat the oven to 400 degrees. Grease a large caste iron pan or 13x9 baking dish. In a large bowl prepare the cornbread mix according to package directions (omit the oil). Stir in the cream corn and salsa con queso. Pour the mixture into the prepared pan and top with the fresh corn kernels and jalapenos. Bake for 28-30 minutes or until golden brown.

Allow the cornbread to cool for 2-3 minutes and then slice and serve. Perhaps you could tell my corn-y joke too??