Mexican Cornbread

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(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/4 cup flour
  • 1 egg
  • 1/4 cup milk
  • 2 Tbsp. chili powder
  • 1 tsp. parsley flakes
  • 1 can (15 oz.) chili
  • 2 cups cheddar cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease a 13” x 9” pan. 

Combine muffin mix, flour, egg, milk, chili powder and parsley flakes.  Blend well. On floured surface, knead dough 10 – 15 times until dough becomes soft and easy to handle. Press dough into bottom of pan. Spread chili over crust and sprinkle with cheddar cheese. Bake 15 – 20 minutes. Cut into squares. Let cool 10 minutes before slicing.

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