Mexican Cornbread

Mexican Cornbread

4 eggs, beaten

1/2 cup melted butter

3/4 cup small curd cottage cheese

1 (8.5-ounce) box Jiffy corn muffin mix

1/4 cup milk

1 medium chopped onion

1 cup shredded Monterey jack, cheddar or pepper jack cheese

1 (7-ounce) can diced green chiles

1 (14-ounce) can corn, drained (not creamed corn)


Stir together all ingredients by hand in a large mixing bowl just until combined.  Spray a 9 x 9 inch square casserole dish with cooking spray and spread the batter in evenly.  Bake at 400 degrees for 40-45 minutes or until cornbread is done and golden brown.