Mexican Cornbread

Mexican Cornbread 1 stick butter, melted 2 eggs 1 1/2 cups self-rising corn meal 1 cup milk 1 can kernel corn, drained 1 can chopped green chiles 1 cup grated cheddar cheese Preheat oven at 350 degrees. Grease an iron skillet or muffin tins. Mix all ingredients together and pour into skillet or spoon in muffin tins. Bake at 350 degrees until top starts to brown, check with toothpick, if it comes out dry it’s ready.