• 5 pounds cornbread mix
• 6 cups water
• 1 cup chopped canned jalapeños
• 2 cups frozen cut corn
• 2 cups shredded cheese

Place water in a a mixing bowl, and add total contents of mix using a paddle. Mix at low speed for 15 seconds. Scrape bowl, then add corn, peppers and cheese. Mix on low for another 15 seconds.

Spread batter evenly into paper-lined 24-by-16-inch sheet pan. Bake at 400° for 20 to 25 minutes.

Serve with Chicken-Vegetable Jambalaya and Cucumber Salad.