Ingredients
- 1/2 tablespoon butter
- 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
- 1 tablespoon chili powder
- 2/3 cup whole milk
- 2 large eggs
- stirred to blend
- 1/2 cup drained oil-packed sun-dried tomatoes
- chopped
Instructions
- Preheat the oven to 350 degrees F.
- Butter an 8-inch square baking pan.
- Whisk the muffin mix and chili powder in a large bowl to blend.
- Mix in the milk and eggs.
- Stir in the tomatoes.
- Spread the batter in the prepared pan.
- Bake until the corn bread is firm to the touch and golden brown, about 30 minutes.
- Cool slightly.
- Cut into squares and serve hot.
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