Sunday, January 3, 2010
Here's my version of chili cornbread:
1 box Jiffy corn bread mix
1 c shredded cheddar cheese
1 can Rotel tomatoes, however spicy you like!
Mix ingredients together. Bake at 400 for 20-25 minutes, checking doneness with a toothpick (should come out clean). Cool for a bit, then cut into squares.
Posted by Terri Steffes at 9:03 AM