Spicy Cheesy Cornbread Wsour Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I came up with this concoction to go with my homemade chili. But now I make it as a side for a lot of dishes - chicken, steak, etc. Ingredients:
2 - 8.5 oz. boxes jiffy corn muffin mix (or you can make your own - i just happen to like theirs) |
1- 4 oz can diced hot fire roasted green chiles (or 2 cans if you want it spicier) |
2 eggs (as called for on the box of muffin mix) |
1 cup (or more) sour cream (omit milk called for on box of muffin mix) |
1 cup (or more) shredded cheddar or jack cheese (if you like really hot, use pepper jack) |
Directions:
1. Slightly beat 2 eggs in bowl, add chiles, sour cream, and cheddar - mix good
2. Then add Jiffy mix and stir together
3. Pour into greased 9 x 13 casserole dish
4. Bake at 375* for approximately 40 minutes
5. Check prior to time specified, ovens may vary
6. I make a double batch, but this can be halved to one box and baked in 8x8 for 20 - 25 mins.
7. (of course, half other ingredients too)
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