CHILE CHEESE CORNBREAD IN A JIFFY

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Chile Cheese Cornbread in a Jiffy image

A great side dish to chili or stews. Great by itself as a snack. Simple to make. Always a crowd pleaser.

Provided by Alskann

Categories     Quick Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 (8 1/2 ounce) boxes Jiffy corn muffin mix
2 large eggs
2/3 cup milk
1/2 cup sour cream
1 (4 ounce) can diced mild green chilies (you can substitute chopped jalepenos for an extra kick)
1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees.
  • Grease a 9x9 square baking dish. (I use stoneware).
  • Combine all ingredients together in a large mixing bowl. Mix well.
  • Pour into prepared baking dish.
  • You can top with a little extra cheese, if desired.
  • Bake 25 minutes at 400 degrees or until golden brown.
  • Serve warm with butter.
  • This can also be made in muffin tins.
  • Variation: Add crumbled crisp bacon and 1/2 cup sour cream.

Nutrition Facts : Calories 498.5, Fat 22.7, SaturatedFat 10.1, Cholesterol 104.1, Sodium 1279.6, Carbohydrate 59.2, Fiber 5.5, Sugar 17.2, Protein 14.1

*** Explore more Chile Cheese Cornbread In A Jiffy Recipes »

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