Southwestern Cornbread

Ingredients:
1 8.5 oz pkg Jiffy cornbread/muffin mix
1 egg
2 T melted butter
1 4-oz can green chilies, drained
6 oz shredded pepper jack cheese (1 1/2 cups)
1 11-oz can Mexicorn, drained

Directions:
Preheat oven to 400°F. Grease a 8x12 inch or 11x7 glass baking dish. Mix first three ingredients together in a bowl using a fork to incorporate the ingredients, then add the chilies, corn and cheese. Pour into the dish (batter will be thick) and spread even. Bake for 22-25 minutes until edges are golden brown. Let cool for 10 minutes before cutting to let melted cheese harden a bit. Serve with butter.