Mexican Cornbread

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Mexican Cornbread made with “JIFFY” Corn Muffin Mix.

This Recipe Uses:

Yields: 6 – 9 Servings

Step 1

Preheat oven to 400°F. Grease a 9” square pan.
Step 2

Combine muffin mix, egg, milk, sour cream, chili powder, and cumin. Blend well.
Step 3

Pour into pan. Bake 13 - 15 minutes.
Step 4

Spread chili over crust and sprinkle with cheddar cheese. Bake 10 - 15 minutes or until cheese melts. Let cool 5 minutes before cutting.