Sally Spillane’s Corn Bread

I served Sally’s cornbread with my chili the other and it was a huge hit!  And, unbelievable, it’s incredibly easy to make.  She sent me her family recipe to share with all of you.

Ingredients:

• 3 boxes Jiffy cornbread mix (it’s not cheating!)
• 2 cans creamed corn
• 1 small can chopped green chilis
• 2 TBL dried minced onion
• 12 oz. sharp cheddar, grated
• 1/2 cup milk
• 3 eggs

Directions:

1. Mix onion, chilies, milk, creamed corn, 8 oz. cheese and eggs (by hand).  Add cornbread mix and stir.

2. Butter a 9 x 13″ pan and sprinkle with cornmeal.   Bake at 350 degrees until just starts to brown.  Top with remaining cheese, and let cheese melt and bubble.  Serve warm