Easy Savory Cornbread

I like all kinds of cornbread—traditional cornbread is great, but it’s also fun trying out different add-ins. This Easy Savory Cornbread starts off with some corn muffin mix and gets its’ savory flavor from a can of diced tomatoes and green chilies, along with a cup of cheddar cheese mixed into the batter. Pretty easy, right?

You can serve this cornbread at any meal as a substitute for rolls or biscuits. It’s great for breakfast or brunch with scrambled eggs or a breakfast casserole, and lunch or dinner with soup or chili. Or just have it as a snack during the day. You can serve it warm or wait till it cools completely—I prefer it warm myself! 🙂

Easy Savory Cornbread

  • Servings: 9-12
  • Difficulty: easy
  • Print


Makes 9 to 12 servings

2 (8.5-ounce) packages Jiffy Corn Muffin Mix
1 large egg
1/2 cup milk
1 (10-ounce) can diced tomatoes & green chilies, drained (I used Rotel)
1 cup cheddar cheese

Preheat oven to 350˚F. Grease an 8 x 8″ or 9 x 9″ pan; set aside.

In large bowl, mix the corn muffin mix, egg, and milk, then stir in the diced tomatoes & green chilies and cheddar cheese.

Bake at 350˚F for 28 to 30 minutes, or until toothpick inserted in center comes out clean.

Cool in pan for 5 minutes, then serve warm or cool completely and serve.

Recipe from NancyC | nancy-c.com

It’s great having an easy recipe like this that you can whip up if you’re short on time! And the add-ins to this cornbread are a nice change-up, especially if you like savory flavors! Do you have a favorite way of making cornbread?

Sharing at Happiness is Homemade, Meal Plan Monday, Weekend Potluck, Farmhouse Friday, Thursday Favorite Things, Grace at Home, Full Plate Thursday, Wow Me Wednesday, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.


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