2 pkgs (6-oz each) buttermilk cornbread mix
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk
Preheat oven to 450 degrees.
In a large bowl combine the cornbread mix, cheese, and green onions; set aside.
Melt butter in an 8-inch baking pan in the 450-degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.
Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.
Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk
Preheat oven to 450 degrees.
In a large bowl combine the cornbread mix, cheese, and green onions; set aside.
Melt butter in an 8-inch baking pan in the 450-degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.
Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.
Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.
file photo
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