Do you like cornbread? I never used to, and then I learned to add ingredients to suit my taste. Now I adore it, especially on a cold day, or even in the summer at a picnic. I love to
serve it with beans. My mother-in-law taught me a delicious recipe that I’ll post soon.
I made cornbread the other day and honestly, just started throwing some things in that I had on hand. Green chilies gave it a Mexican feel, while yogurt provided a slight tang that enhanced the creaminess. And the cheese I added, well, how can you go wrong with cheese? The more the better I always say. And in this case, the cheese works beautifully, making a creamy, lovely cornbread. I didn’t know how it would turn out when I combined everything in the bowl. What resulted was a cheesy, delicious bread that was eaten in its entirety by the end of the night.
What You’ll Need:
8-½ ounce box prepared cornbread mix (I used Jiffy)
7-ounce jar diced green chilies (mild)
1/3-cup milk
1 egg, beaten
3 TB yogurt (can substitute sour cream if you have it or leave it out if you don’t have either)
1 Cup shredded provolone cheese plus ¼ cup more for top
2TB butter or margarine
To Make:
Combine all ingredients except butter and pour into a greased 8-inch square dish. Top with remaining cheese. Bake according to package directions for cornbread, removing from oven when the top is golden. Spread carefully with butter. Let cool a few minutes and then enjoy.
*Don’t worry about the heat from the green chilies. My two-year-old and five-year-old were able to eat this without a problem. If you really don’t like them, you can leave them out. Consider replacing them with same amount of jarred roasted red peppers.