Chile Cheese Cornbread in a Jiffy

Chile Cheese Cornbread in a Jiffy

wtorek, 18 lutego 2014

Chile Cheese Cornbread in a Jiffy

Time: 30 mins

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.