Mexican Cornbread made with “JIFFY” Corn Muffin Mix.
Yields: 12 – 15 Servings
Preheat oven to 400°F. Grease a 13” x 9” pan.
Combine muffin mix, flour, egg, milk, chili powder and parsley flakes. Blend well.
On floured surface, knead dough 10 – 15 times until dough becomes soft and easy to handle. Press dough into bottom of pan.
Spread chili over crust and sprinkle with cheddar cheese. Bake 15 – 20 minutes. Let cool 10 minutes before slicing.
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