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Easy Jalapeño Cheddar Cornbread
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Prep Time:
10 minutes
10 minutes
Total Time:
30 minutes
30 minutes
Spicy cornbread complements chili perfectly.
Ingredients:
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 1/4 cup chopped pickled jalapeño chiles
- 1/2 cup shredded Pepper Jack cheese (2 oz)
- 1/3 cup milk
- 1 egg
- Progresso™ Southwest Style white chicken chili with beans, as desired
Instructions:
- Preheat the oven to 400°F. Grease the bottom of an 8-inch cast-iron skillet and heat it in the oven for about 10 minutes until hot. (Alternatively, an 8-inch square pan can be used without preheating.)
- Combine all ingredients in the medium bowl, excluding the chili, then transfer the mixture to the skillet.
- Bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean. Gently loosen the sides with a knife, then transfer from skillet to a cooling rack. Serve with chili.
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