Cowboy Cornbread

Serves 6-8    I started adding corn, cheese and chiles to my cornbread after I tried some in a restaurant in Santa Fe, New Mexico. Sometimes a put the cheese on the top after it comes out of the oven. I”ve also been known to make a batch, cut it up into chunks the next day,  toast it in the oven and use it for turkey stuffing.



1 box/bag *Marie Callender Cornbread mix

1/4 cup butter

2/3 cup shredded sharp cheddar cheese

1/3 – ½ cup drained canned corn (I like to use fresh corn, but Green Giant Niblets work well)

3 Tbsp diced green chiles or 1-2 minced fresh roasted Serrano chiles, seeds removed



Heat oven to 375

Place butter in a cast iron skillet (or 8″ square pan) and heat it in the oven for about 10 min. or until butter is melted. (Doing this provides a nice crust Internetin myota pelaajille aukeaa aivan uudet mahdollisuudet pelata uhkapeleja – kuten kasinopeleja , pokeripeleja ja vedonlyontia – netissa. to the bottom of the cornbread)

While butter is melting, follow the directions on the package and make the cornbread batter. Then carefully fold in the diced chiles, cheese and corn. Do not over mix the batter – lumps are OK.

Remove buttered pan from oven, carefully spoon in the batter. Bake at 375 for 30-35 minutes or until golden brown on top and a toothpick inserted in the center comes out nearly dry. Remove from the oven and allow it to sit for 10-15 minutes before serving.

*Note: This is a quick dish but you can make your own cornbread batter if you prefer it less sweet.