Cheese and Chili Cornbread

Cheese Chili Cornbread

(6 – 9 Servings)


  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 1 can (8 oz) whole kernel corn, drained
  • 1 can (4 oz) green chilies, chopped
  • 1 tsp. baking powder
  • 1 cup sour cream
  • 1/4 cup margarine or butter, melted
  • 1 cup Monterey Jack cheese, coarsely grated
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Vegetarian Corn Muffin Mix
Corn Muffin Mix


Preheat oven to 350°F.  Grease a 9” square pan.

Lightly beat eggs; add corn and chilies.  Add remaining ingredients.  Mix until blended.  Pour into pan.  Bake 40 – 45 minutes or until lightly browned.  

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