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JAC'S Mexican Cornbread
4 Tbsp Canola Oil
2 6 oz Envelopes of Martha White Mexican Cornbread Mix or your favorite brand
2 Eggs
1 15 oz Can of Cream Style Corn
½ Cup JAC'S Tailgater's Award Winning Salsa
1 Cup Shredded Colby & Monterey Cheese Blend
½ - 1 Cup Milk
1 Jalapeno Chopped and Seeded - Optional
Additional Cheese & JAC'S - Optional
Margarine
Preheat Oven to 450 degrees.
Pour Oil in a Heavy Cast Iron or other Oven Safe Skillet or Baking Dish and heat over moderate heat. In a large mixing bowl, mix cornbread mix, eggs, corn, JAC'S, cheese and stir well. Add enough milk to make a nice cornbread batter. Add jalapeno if desired. Mix well. When oil becomes hot, pour approximately 1 Tbsp oil into batter and mix well. Add Cornbread batter to skillet and bake in hot oven until cornbread is set and golden brown. (If you are using a cast iron skillet, you should be able to flip bread over once it become set in order to brown top) If desired, once bread is done, top with more cheese and bake it for 3 - 5 additional minutes until cheese is melted and golden brown. Serve wedges with extra salsa and margarine. | 
