Cheesy Spicy Cornbread!

READY IN: 23mins
KPD
Recipe by KPD

This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.

Top Review by Patricia Seymour Downing

I make its with cornbread from scratch and buttermilk with the juice from the drained rotel. Drained vorn, cheese. My partner loves it and it's a must in our place every week.

Ingredients Nutrition

  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 egg
  • 14 cup butter, melted
  • 13 cup milk
  • 1 (10 ounce) can rotel, drained well (i squeeze out in paper towel)
  • 1 cup cheddar cheese, shredded
  • 14 cup onions (optional) or 14 cup green onion, finely diced (optional)

Directions

  1. Combine all ingredients. Mix well.
  2. Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
  3. Bake 375 degress 15-20 minutes or until cornbread is golden brown.

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