Easy Southwestern Cornbread |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This easy to make cornbread is kicked up a notch with great southwestern flavors. Ingredients:
1 (8 1/2 ounce) package jiffy corn muffin mix |
1 (11 ounce) can mexicorn, drained |
1 (4 ounce) can canned diced green chiles |
2 tablespoons milk |
1 egg |
1/2 cup sharp cheddar cheese, shredded |
Directions:
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
3. Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
4. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
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