Cheese and Chili Cornbread
Source of Recipe
(6 - 9 Servings)
List of Ingredients
1 pkg. "JIFFY" Corn Muffin Mix
1 can (8 oz) whole kernel corn, drained
1 can (4 oz) green chilies, chopped
1 tsp. baking powder
1 cup sour cream
1/4 cup margarine or butter, melted
1 cup Monterey Jack cheese, coarsely grated
Preheat oven to 350°F. Grease a 9” square pan.
Lightly beat eggs; add corn and chilies. Add remaining ingredients. Mix until blended. Pour into pan. Bake 40 - 45 minutes or until lightly browned.