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.
- 1 (8 1/2 ounce) box Jiffy cornbread mix
- 1 egg
- 1⁄4 cup butter, melted
- 1⁄3 cup milk
- 1 (10 ounce) can rotel, drained well (i squeeze out in paper towel)
- 1 cup cheddar cheese, shredded
- 1⁄4 cup onions (optional) or 1⁄4 cup green onion, finely diced (optional)