“A wonderful companion for Tex- Mex dishes. This is great with chili too!”
2 1/2 cupsmilk
1/4 cupsalad oil
1onion, finely chopped
1 1/4 cupsgrated cheddar cheese
1 (4ounce) cans chopped green chilies( drained)
1 (2ounce) jars pimientos( drained)
Prehat oven to 400 degrees.
Grease a 9 x 13 inch baking pan.
In a large mixing bowl, combine all ingredients and mix well.
Pour batter in baking pan and bake for 45 minutes.
The resulting cornbread should be the consistency of spoon bread and very moist.
“This was quick and easy to make and tasted delicious!I cut it in thirds, which uses one package of cornbread mix.I also baked mine in a round cast iron skillet and it took about 25-30 minutes. This is a good recipe and thank you Dawn for sharing it!”
“Fantastic!! Used fresh jalapenos and an iron skillet… wonderful..Thank you so much!”