Recipes
Mexi-Cornbread
An Adapted Recipe by Kitchen Kimberley
- 2 pouches (6 oz. each) Shawnee Mills Yellow Cornbread Mix
- 1 can (11 oz.) Mexicorn, drained
- 1 can (4 oz.) diced green chiles
- ½ ccup prepared taco sauce
- 2 eggs
- 2 tbsp. melted Hiland Butter
- ¼ cup Braum's Milk
- 1 cup shredded hot pepper jack cheese
Instructions
Preheat oven to 375 degrees. Generously grease an 11 x 7-inch baking dish; set aside. Combine all ingredients in a large mixing bowl. Spread into prepared pan. Bake for 30 minutes or until golden. Allow to cool in pan for 5 minutes before cutting. Enjoy!
Filed Under
- Breads