Combine dry corn muffin mix and remaining ingredients in a large bowl; stir just until moistened. Spray a 2-quart casserole dish with non-stick vegetable spray. Pour batter into dish. Bake at 375 degrees for one hour, or until golden and center is set. Let stand about 20 minutes to allow cornbread to set up.
Tip: Nothing goes better with hearty Mexican flavors than warm cornbread! Bake it in a vintage cast-iron skillet...the cornbread will bake up with a crisp golden crust.
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