Recipes: Corn Muffin Mix

Mexican Cornbread

(15 - 18 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. Cut into squares. Let cool 10 minutes before slicing.