Easy Cheesy Chile Cornbread
This moist and cheesy cornbread recipe that starts with a packaged corn muffin mix is easy, delicious and quick enough for a busy weeknight dinner.
- 1 package (8.5 ounces) corn muffin mix
- 3/4 cup grated sharp, extra sharp or jack cheese
- 1 can (4.5 ounces) chopped green chiles, drained (hot or medium heat, depending on taste)
Preheat oven to 350° F. Prepare muffin mix according to package directions. Add cheese and chiles and combine well, but do not overmix. Let rest for about 5 minutes. Place in a greased 8x8-inch baking pan and bake for 20-25 minutes or until the top springs to touch. Remove from oven; place on a cooling rack and cool slightly. Remove from pan, cut into squares and serve.
Notes: This can be baked ahead, wrapped in foil and reheated in a 350° oven for approximately 20 minutes. Alternately, individual pieces can be wrapped in paper towels and reheated in the microwave for about 12 seconds on high heat, depending on microwave wattage.