Ingredients
-
1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
1 (10 ounce) can rotel, drained well (i squeeze out in paper towel)
1 cup cheddar cheese, shredded
1/4 cup onions (optional) or 1/4 cup green onion, finely diced (optional)
Preparation
-
Combine all ingredients. Mix well.
Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
Bake 375 degress 15-20 minutes or until cornbread is golden brown.
Leave a comment