Easy Savory Cornbread

Name: Easy Savory Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 2 (8.5-ounce) packages Jiffy Corn Muffin Mix; 1 large egg; 1/2 cup milk; 1 (10-ounce) can diced tomatoes & green chilies, drained (I used Rotel); 1 cup cheddar cheese

by NancyC | nancy-c.com

12 Servings

40 min

I like all kinds of cornbread—traditional cornbread is great, but it’s also fun trying out different add-ins. This Easy Savory Cornbread starts off with some corn muffin mix and gets its’ savory flavor from a can of diced tomatoes and green chilies, along with a cup of cheddar cheese mixed into the batter. Pretty easy, right?

You can serve this cornbread at any meal as a substitute for rolls or biscuits. It’s great for breakfast or brunch with scrambled eggs or a breakfast casserole, and lunch or dinner with soup or chili. Or just have it as a snack during the day.

You can serve this Easy Savory Cornbread warm or wait till it cools completely—I prefer it warm myself!

Easy Savory Cornbread

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Recipe details

Yield 12 Servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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% Daily value

Instructions

Preheat oven to 350˚F. Grease an 8 x 8″ or 9 x 9″ pan; set aside.
In large bowl, mix the corn muffin mix, egg, and milk, then stir in the diced tomatoes & green chilies and cheddar cheese.
Bake at 350˚F for 28 to 30 minutes, or until toothpick inserted in center comes out clean.
Cool in pan for 5 minutes, then serve warm or cool completely and serve.

Comments

Mike Estlund on Jan 21, 2021

I would rather start from scratch, jiffy has too much sugar

32 Reply
- See 3 previous
- Crystal Raney on Jan 21, 2021
  
  I was also thinking about how to modify my own (less sweet) cornbread recipe. But the basic idea sounds delicious!
  
  2
- Trixi on Jan 22, 2021
  
  Funny how where in the South you're from decides if there is sugar in the cornbread.Since I'm a transplanted Canadian I like sweet when plain and leave out sugar when making it more savoury.Best of both worlds!
  
  6
- Pamela Taylor on Jan 22, 2021
  
  I, too, have my own cornbread recipe, starting w/ cornmeal, etal. I don't like a sweek cornbread either. It's a simple recipe, & adding these ingredients wodd be easy enough. But, I think adding a bit of sugar to the spicey chiles would enhance the flavor. Otherwise, you'd get just the sharp spics of the chiles, and Lose the cornbread flavor completely. How much sugar to add? There'd be some trial & error in that. I think I'd make it 1st w/ the cornbread mix, & then do it from scratch, the next time, tapering down the sugar each time you make it, until you find the right balance between the sweet & the sharpness of the chiles.
  
  6
- NancyC | nancy-c.com on Jan 23, 2021
  
  That would work fine, if you have a favorite cornbread recipe!
  
  1
Paperdoll on Jan 22, 2021

I have been making a similar recipe for years. But mine calls for 2 eggs. 4 oz. can diced green chilis (drained) & 1 16oz. can of creamed corn instead of the can of diced tomatoes & green chilis. It has a wonderful texture and is very moist. To me, regular corn bread is to dry and crumbly.

15 Reply
- See 8 previous
- Annette on Jan 22, 2021
  
  Do you also add the 1/2 cup of milk?
  
  Like
- Paperdoll on Jan 22, 2021
  
  Yes, but I rarely have milk so I may add evap. milk or even a glop of sour cream.
  
  Like
- Luvsblueberries on Jan 22, 2021
  
  This sounds close to what I make from scratch but looking to simplify my life (older at 73 now) . I too want moist and tasty. Is everything else the same in the printed recipe except for what you wrote and changed??? Thanks!
  
  1
- AreEmBe on Jan 22, 2021
  
  too
  
  Like
- Paperdoll on Jan 22, 2021
  
  Here's my recipe: In bowl place
  2 pkgs. Jiffy corn bread mix
  1 1/2 C. grated cheddar cheese
  1/3 c. chopped red onion
  Mix together: in another bowl
  2 eggs beaten
  1 16 oz can creamed corn
  1/4 to 1/2 milk...regular , evap or sour cream
  1 4 oz.can chopped green chilis, drained.
  Mix wet ingredients into the dry ingredients
  
  Heat 1/4 to 1/2 oil in 9x13 baking dish at 450 until hot. Take out of oven, reduce temp to 425.....pour corn bread batter into baking dish. Return to oven for about 30 more minutes
  
  This is a very creamy, flavorful cornbread.......
  
  3
- Andrea Peters Rush on Jan 23, 2021
  
  How much oil????
  Recipe only says 1/4 -1/2... Tbs, cups ????
  
  Like
- Paperdoll on Jan 23, 2021
  
  !/4 to !/2 Cup
  
  Like
- NancyC | nancy-c.com on Jan 23, 2021
  
  Your version sounds good with the creamed corn! :)
  
  1
- Glenda on Jan 23, 2021
  
  Thanks for sharing your version. I wish I had seen this before I sent my husband to buy the ingredients for the original recipe. The addition of the creamed corn sounds delicious.
  
  4