Cornbread goes great with chili of all types, and you’ll find yourself going back to this as a staple for cold weather.
You can also follow along with Chef Cari on this episode of :90 Seconds in the Kitchen as she makes this great recipe. Learn from the chef!
Watch the video for how to make a great White Chicken Chili to go along!
Ingredients
- 2 boxes cornbread mix, prepare according to package directions
- 1 cup shredded pepperjack cheese
- 1 cup whole kernel corn, thawed
Preparation
- 1 Preheat oven to 400°F
- 2 Preheat skillet and roast corn for 3 to 5 minutes or until browned.
- 3 Add roasted corn and pepperjack cheese to the already prepared cornbread mix.
- 4 Pour batter into a greased cast iron skillet or greased baking dish.
- 5 Bake 20 minutes or until lightly golden.
