NVDAILY.COM | Reader Recipes

Posted December 11, 2013 | comments Leave a comment

Spicy Italian Cornbread

½ T. butter
2 pkgs. Jiffy muffin mix
1 T. chili powder
2/3 c. whole milk
2 lg. eggs, beaten
½ c. drained oil-packed sun-dried tomatoes, chopped

Preheat oven to 350 degrees. Butter an 8 in. square baking dish. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread batter in the pan. Bake until the cornbread is firm to touch and golden brown, about 30 mins.

Fay Sonner
Strasburg


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