2 pkg Jiffy corn muffin mix
2 eggs lightly beaten
1/2 cup milk
1/2 cup Chile Relish, (hot or mild to taste)
1/3 cup corn, drained well
Blend all ingredients well. Let batter sit for 5 minutes and blend again. Pou into 2 square or round baking pans and bake at 350 for 20 minutes. Let cornbread cool slightly before cutting.
Recipe courtesy of Kathy Wollard