Quick Corn Bread With Chilies N' Cheese
|Corn bread mix/Corn muffin mix||16 Ounce (1 Package)|
|Monterey jack cheese||3 Ounce, shredded (Shredded, 1 Cup)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Vegetable soup mix||1 Ounce (1 Envelope, Lipton)|
1. Make the corn bread according to the pack instructions.
2. Add the ½ cup cheese, chilies and the vegetable soup mix to the cornbread and mix well
3. In a lightly greased 8-inch baking pan, pour in the mix and bake well till cooked through. While still warm, sprinkle the cheese on top and cool completely.
4. Cut into squares and serve hot