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 Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade.

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