I love cornbread and I always have atleast 1 or 2 boxes of "Jiffy" corn muffin mix in my kitchen. Cornbread would go great with yesterday's leftover chili for dinner tonight. I decided to jazz up the mix with some scallions and cheese. They smelled delicious baking in the oven and are great served warm.
1 package of “Jiffy” corn muffin mix
1/3 cup milk
¼ cup scallions, thinly sliced
¼ cup shredded cheese (I used a Mexican blend of cheddar, montery jack, colby and mozzarella cheeses.)
Preheat oven to 400 degrees F. Grease a muffin pan with cooking spray. Slice scallions thinly. Combine all ingredients in a mixing bowl and blend well. Let batter stand for 3-4 minutes and stir again. Pour into prepared pan. Bake 15 minutes.
Yielded 11 muffins.
This was my dinner tonight, leftover chili, topped with cheese and fritos, and cornbread :) Delish!