Recipes: Breads

Cheese and Chili Cornbread

(6 - 9 Servings)

  • 1 pkg. "JIFFY" Corn Muffin Mix
  • 3 eggs
  • 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.