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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Easy, delicious, spicy cornbread that starts out with 2 mixes. Great with mexican food and really good cut in 1/2 and toasted. Ingredients:
8 ounces jiffy corn muffin mix |
8 ounces jiffy yellow cake mix |
4 ounces diced green chilies, drained |
2 eggs, beaten |
1/2 cup milk |
1/3 cup water |
2 tablespoons vegetable oil |
1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Fill muffin tins with paper liners.
3. In a large bowl combine eggs, milk, water, and oil.
4. In another bowl mix together dry ingredients.
5. Add dry ingredients to the egg mixture and mix until just moist.
6. Add chilies and cheese.
7. Spoon into muffin tins 3/4 full.
8. Bake for 20-22 minutes.
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