Prep 10 mins
Cook 30 mins
This goes really well with vegan Buffalo chicken nuggets and a side of celery sour cream (just some sour cream mixed w/chopped celery). From Bon Apetit magazine.
- 1 (8 1/2 ounce) package Jiffy corn muffin mix
- 1 egg
- 1⁄3 cup milk
- 1⁄2 cup crumbled blue cheese (about 2 ounces)
- 2 green onions, chopped
- 1 teaspoon pepper
- Preheat oven to 350°F Grease 8-inch square baking pan. Combine all ingredients in medium bowl and mix until blended. Spread in prepared pan. Bake until firm to touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.
My husband, who doesn't really like cornbread liked it a lot. I thought the cornbread had great texture and taste. This recipe is a keeper.