I was wasting time watching videos on teh faceplace and came across B. Dylan Hollis, author of Baking Yesteryear making a corn bread recipe from the 1970’s or thereabout.
The thing to remember is…
Three! Two! One!
Three eggs, two boxes of Jiffy corn bread mix, and one jar of queso dip. I added a drained can of green chiles and some poppy seeds, because they were there, but still…
This made a killer corn bread!
INGREDIENTS
•3 eggs
•2 boxes Jiffy corn bread mix
•1 (15 oz) jar queso dip
Optional:
•1 jar green chiles, drained
•2 tsp poppy seeds
Apply cooking spray to a 13×9 baking pan and heat your oven to 375º.
Lightly beat the eggs, then stir in the corn bread mix, chiles, and poppy seeds (if using).
Remove the lid from the queso and pop into the ‘wave for 30 seconds to loosen, then stir into the cornbread mix.
Transfer the batter to the prepared pan and bake for 20 to 25 minutes.
Enjoy.