• Heat oven to 375 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.

  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together milk, butter and egg.

  • Pour the milk mixture into the flour mixture and stir until evenly moistened. Fold in the Mexicorn. Spoon batter into prepared baking pan and spread evenly.

  • Bake at 375 degrees F for 30 minutes or until top of corn- bread is golden. Allow to cool in pan on wire rack 10 minutes.

  • To serve, gently remove from pan; cut into 12 squares.

Nutrition Facts

126 calories; 5 g total fat; 29 mg cholesterol; 333 mg sodium. 19 g carbohydrates; 3 g protein;