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Recipe: Quick Corn Bread with Chiles and Cheese (Lipton Soup Mix recipe, 1987)

Breads - Muffins, Quick Breads
QUICK CORN BREAD WITH CHILES AND CHEESE

1 (12 to 16 oz.) package corn bread or corn muffin mix
1 cup shredded Monterey Jack cheese (about 3 oz.), divided use
1 (4 oz.) can chopped green chilies, drained
1 envelope Lipton Vegetable Recipe Soup Mix

Prepare corn bread mix according to package directions; stir in 1/2 cup cheese, chilies and vegetable recipe soup mix.

In lightly greased 8-inch baking pan, bake as directed.

While warm, top with remaining cheese; on wire rack, cool completely.

To serve, cut into squares.

Makes about 16 squares
From: Recipelink.com
Source: Recipe booklet: Lipton Creative Cookery, Favorite Recipes Magazine No. 17, Thomas J. Lipton, Inc. 1987
MsgID: 3150107
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Boxed Mixes (17 + Collecti...
Board: Daily Recipe Swap at Recipelink.com
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