1 box Jiffy cornbread mix
1 (15 oz) can creamed corn
1/2 cup grated cheese (your choice of flavor)
1 small can diced chilies
Mix cornbread and creamed corn directly in your 8 x 8 baker until well blended. Add cheese and chilies and mix well.
Bake in a preheated 400 degree oven for 20 - 25 minutes, or until golden brown on top. Texture will be a bit creamier because of the corn. Enjoy!
**instead of cutting in squares and serving as you would normally do, try scooping a spoonful onto the top of a bowl of chili, taco soup or taco tortellini soup! The sweetness of the cornbread is a wonderful contrast to the spicy of the soup.
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