Chile Cheese Cornbread in a Jiffy |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A great side dish to chili or stews. Great by itself as a snack. Simple to make. Always a crowd pleaser. Ingredients:
2 (8 1/2 ounce) boxes jiffy corn muffin mix |
2 large eggs |
2/3 cup milk |
1/2 cup sour cream |
1 (4 ounce) can diced mild green chilies (you can substitute chopped jalepenos for an extra kick) |
1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 400 degrees.
2. Grease a 9x9 square baking dish. (I use stoneware).
3. Combine all ingredients together in a large mixing bowl. Mix well.
4. Pour into prepared baking dish.
5. You can top with a little extra cheese, if desired.
6. Bake 25 minutes at 400 degrees or until golden brown.
7. Serve warm with butter.
8. This can also be made in muffin tins.
9. Variation: Add crumbled crisp bacon and 1/2 cup sour cream.
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