• Heat oven to 400 degrees F. Prepare cornbread mix per package directions.

  • Bake at 400 degrees F for 20 minutes or until toothpick inserted in center comes out clean.

  • Cool completely on wire rack.

  • Reduce oven heat to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.

  • Cut cornbread into 1/2-inch cubes (10 cups). Place in bowl with 1 can (11 oz) Mexicorn, drained, 6 thinly sliced scallions, 2 cups low-sodium chicken broth, 1 cup shredded pepper Jack cheese, 1 tbsp dried oregano and 3/4 tsp cumin; stir until blended.

  • Pour mixture into dish; bake at 350 degrees F for 50 minutes. Top with 1/4 cup shredded pepper Jack cheese; bake 10 minutes.

Nutrition Facts

314 calories; 12 g total fat; 6 g saturated fat; 61 mg cholesterol; 735 mg sodium. 43 g carbohydrates; 1 g fiber; 9 g protein;