Cheddar pepper corn bread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 1/2 oz.) corn bread/muffin mix |
| ⅓ | cup | Milk |
| 1 | Egg, beaten | |
| 1 | cup | (4 oz.) shredded sharp Cheddar cheese |
| ⅓ | cup | Thinly sliced green onions with tops |
| ½ | teaspoon | Freshly ground black pepper |
Directions
Preheat oven to 400 F. Combine mix, milk and egg; mix just until dry ingredients are moistened. Stir in cheese, green onions and pepper.
Spread into buttered 8-inch round or square baking pan. Bake 20 to 24 minutes or until golden brown. Serve warm or cool. Yield: 6 servings.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco de Mayo recipe