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| Photo courtesy of the Cooking Corner. |
One of my favorite quick side dishes is cornbread. It's just perfect hot out of the oven, slathered in butter and served as a side for soups and stews. This dish is not of the homemade variety, but a "semi-homemade" quick fix. Often I dress this up a little with chunks of cheese, a sprinkle of chili powder, or in the case, some green chilies. It's nice sometimes to give an old standby a new twist.
Green Chili Cornbread
1 box of Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 can diced green chilies, drained
Preheat oven to 400. Spray a small 8-inch skillet that will can be put in the oven.
Crack an egg in small bowl and beat lightly. Add muffin mix, green chilies and milk, stirring lightly to combine. Don't over mix. The batter will be thick and slightly lumpy, like pancake batter.
Pour into skillet and bake for 20 minutes or until lightly browned on the edges or just golden. Slice into 6 wedges. Serves 4.
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