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.
Preheat oven to 400 degrees Fahrenheit. Prepare corn muffin mix batter as directed on package.
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.
While bread is baking, heat a skillet with nonstick cooking spray. Add onions and peppers; sauté until soft. Stir in oregano; set aside.
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.