Name: Chili Cheese Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 15
Cuisine: American
Ingredients: 2 boxes Corn bread/muffin mix ($0.84); 2 large eggs ($0.24); 2/3 cup milk ($0.22); 3 tbsp chili powder ($0.15); 1 cup frozen corn kernels ($0.32); 1 cup shredded cheddar ($0.99)

Ingredients

15 serv.

2 boxes Corn bread/muffin mix ($0.84)
2 large eggs ($0.24)
2/3 cup milk ($0.22)
3 tbsp chili powder ($0.15)
1 cup frozen corn kernels ($0.32)
1 cup shredded cheddar ($0.99)

Instructions

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1 Preheat your oven to 400 degrees. Take one cup of frozen corn kernels out of the freezer and allow them to begin thawing.
2 Empty the contents of two boxes of cornbread mix into a large bowl. Thoroughly mix 3 Tbsp of chili powder into the dry mix.
3 Mix the eggs, milk and corn kernels into the dry cornbread mix. Do not over stir, just mix until the ingredients are combined. Let the mixture sit for 4-5 minutes.
4 Pour the mix into a large glass casserole or muffin tin (both coated with non-stick spray). Sprinkle one cup of shredded cheese on top and bake for 20-25 minutes. The chili powder will make the muffins/bread appear much more brown on top than usual so use a toothpick to test the doneness (a toothpick inserted in the middle should come out clean, not with raw goo on it).