With all the soup flying out of the kitchen this season (sorry if you're sick of my soups already - but we're just getting started!), there's no shortage of wondering what I'm going to serve along with it. When I was growing up, chili and cornbread was a frequent dinner at our house, and I loved soaking up all that juicy hearty broth with a soft slice of crumbly cornbread. It was like peanut butter and jelly, to me; the perfect combo.
Instead of just baking up a quick box of cornbread in a, well, jiffy (haah), tossing in a handful of goodness was definitely a no-brainer when it came to this loaded cornbread.
Really, you could toss just about anything into this cornbread and it would be awesome - I think we'll try bacon next time! This time, we tossed in some sweet corn, a handful of onions for a teeny bit of that soft bite, and then we decided pepper jack would be the perfect little taste of heat for this cornbread. I can't believe we've never tried this until now. It was SO. EASY. and we couldn't stop nibbling on the cornbread pieces even after our chili bowls were practically licked clean!
makes 4 servings
1 package corn muffin mix (8.5oz) + ingredients to make it (eggs, milk, etc)
1/3 lb pepper jack cheese, grated
1/2 C frozen corn kernels
2 scallions, thinly sliced
1. Preheat oven to 400 degrees F. Grease an 8x8 glass dish with cooking spray.
2. Prepare corn muffins in a bowl according to directions on the package. Stir in cheese, corn, and scallions (reserving a tablespoon of corn, scallions, and cheese for sprinkling.
3. Pour batter into baking dish and bake for 15-18 minutes (until center is cooked through).
recipe source: classic rachael ray, 30-minute meals, cracked cornbread cheese squares