Mexican Cornbread

Mexican Cornbread non-stick spray 1 large egg 1 1/3 cup of milk 1/4 cup vegetable oil 2 cups of cornmeal 1 can of corn (drained) diced jalapeno (add as much or as little as you like, I added about 1 tablespoon) Heat oven to 450 degrees, spray a 8×8 pan with non stick spray. Beat egg in a bowl then add the milk, vegetable oil and cornmeal to the bowl with the eggs. Mix until smooth. Then stir in the corn and jalapeno. Poor into the pan and bake for 20-25 minutes.