- 1 package gluten-free cornbread mix (We like Stonewall Kitchen)
- 1 jar of Casa Verde Salsa De Elote
- 1 egg
- 1/2 cup almond milk (or your favorite milk)
- Preheat oven to 375º F.
- Mix milk, egg, and Casa Verde Salsa De Elote in a bowl. Stir in corn bread mix.
- Bake in a 8x8 inch square pan or muffin tin.
- Bake for 16-20 minutes or until the top starts to brown.
- Serve warm with butter.