Cheddar pepper corn bread

6 Servings

Ingredients

Quantity Ingredient
1 pack (8 1/2 oz.) corn bread/muffin mix
⅓ cup Milk
1 Egg, beaten
1 cup (4 oz.) shredded sharp Cheddar cheese
⅓ cup Thinly sliced green onions with tops
½ teaspoon Freshly ground black pepper

Directions

Preheat oven to 400 F. Combine mix, milk and egg; mix just until dry ingredients are moistened. Stir in cheese, green onions and pepper.

Spread into buttered 8-inch round or square baking pan. Bake 20 to 24 minutes or until golden brown. Serve warm or cool. Yield: 6 servings.

Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco de Mayo recipe

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