 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.Tracy Golder, Bloomsburg, Pennsylvania Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg |
2 tablespoons butter, melted |
1 can (11 ounces) mexicorn, drained |
1 can (4 ounces) chopped green chilies, drained |
1-1/2 cups (6 ounces) shredded pepper jack cheese |
1/4 teaspoon hot pepper sauce |
honey butter: |
1/2 cup butter, softened |
2 tablespoons honey |
Directions:
1. In a large bowl, combine corn bread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce.
2. Pour into a greased 11-in. x 7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean.
3. In a small bowl, combine butter and honey. Serve with warm bread. Yield: 8 servings.
|
|