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30-Minute Meals 2: Cracked Corn and Cheese Squares

A quick and easy way to dress up boxed cornbread mix.

These are very simple to throw together. The only change I recommend is to shred the cheese, rather than to cut it into 1/4 inch dice, as the original recipe calls for. It makes for a smoother cornbread that way. The chunks of cheese were a bit too big.

Prep Time: 10 minutes
Cook Time: approx. 20 minutes
Yield: one 8-inch pan (16 small squares)

1 package (8.5 oz) corn muffin mix
1 egg
1/3 cup milk
Softened butter, to grease baking dish (or spray with nonstick cooking spray)
1/3 pound Monterey Jack or pepper Jack cheese, cut into 1/4 inch dice, or shredded
1/2 cup frozen corn kernels
1 scallion, thinly sliced

Preheat oven to 400 degrees. Grease an 8-inch square baking dish with butter, or spray it with nonstick spray. In a mixing bowl, prepare corn muffin mix according to package directions. Stir in cheese, corn kernels, and scallions. Pour batter into baking dish and bake until golden, 18 to 25 minutes. Serve with Rio Grande Spice Rub Strip Steaks and Mexican Fiesta Salad.



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