Servings: 8
Total Time: 25 mins.
Cornbread
- 1 package corn muffin mix, plus ingredients to make mix
- 1 white onion, thinly sliced
- 1/2 C. red pepper, thinly sliced
- 1/2 C. green bell pepper, thinly sliced
- 1 tsp. oregano
- 1 1/2 C. shredded reduced-fat mild cheddar cheese, divided
- to use Non stick cooking spray
Homemade cornbread is a versatile and dependably delicious partner for all kinds of dishes—from turkey to sausages to chicken and more. Is it best served as a side or as a slider? We say both! Our Cheddar cornbread recipe is a breakfast, lunch and dinner hero thanks to sauteed pepper and onion tucked into a cheesy topping. How will you serve these cornbread squares? Recipe courtesy of Midwest Dairy.
Directions
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Preheat oven to 400 degrees Fahrenheit. Prepare corn muffin mix batter as directed on package.
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Spray an 8-inch square or round pan with nonstick cooking spray. Pour batter into pan. Bake 15 minutes, or until lightly browned. Do not remove cornbread from the pan.
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While bread is baking, heat a skillet with nonstick cooking spray. Add onions and peppers; sauté until soft. Stir in oregano; set aside.
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Sprinkle 1 cup of the cheese over baked bread; top with vegetable mixture and remaining 1/2 cup of cheese. Bake 5 minutes, or until cheese is melted. Cut into 2 inch squares to serve.