Super-moist mexican cornbread

                                                     SUPER-MOIST CORNBREAD


                                             1 can [11 ounces] mexican-style corn, drained
                                         
                                              1 package[81/2 ounces] corn muffin mix

                                              1/2 cup Hellman's light mayonnaise

                                               1 egg, slightly beaten


        Preheat oven to 400% f.  In a medium bowl, combine all ingredients until moistened.  Grease a iron skillet on top of the stove melting crisco, pour off excess in the crisco pan. put back on the stove ,pour mix evenly and wait till it bubbles. Then put in the oven to bake  for 25 minutes.
     .

I use to have trouble getting my cornbread not to stick , but this works every time for me. Use only shortening  for your skillet.   Plus only bake cornbread in your cornbread pan.
( My girls will tell you its a no no to use moms cornbread pan.)

                                     Makes 8 servings  with about 235 calories. This is my estimate