One of my very favorite meals to make is chili. I love experimenting with new recipes and variations and I always, always, always make cornbread on the side. Like my chili I like to experiment with my cornbread recipe as well and my latest creation-Cheesy Spicy Cornbread-is an absolute winner.
This is regular old cornbread on steroids. It’s jam-packed with cheese and corn and a little extra spice. It’s buttery and moist, no dry crumbling cornbread here. You can make it in a tray or as muffins, just cut the baking time if you’re using a muffin tin. (Take them out when golden brown and a toothpick in the middle comes out dry.) You seriously need to try this amazing cornbread recipe, I promise you’ll love it!
Cheesy Spicy Cornbread
- 2 boxes Jiffy cornbread mix
- 2 eggs
- 1/2 cup butter, melted
- 2/3 cup milk
- 10 ounce can Rotel
- 1 cup corn (canned or frozen, thawed)
- 1 1/2 cup shredded Mexican cheese
Preheat oven to 350 degrees. Spray an 8 by 8 inch pan with nonstick spray.
In a large bowl combine all ingredients and stir well to blend. Pour into prepared pan.
Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Here are some meals that would go perfectly with this cornbread recipe: