Mexican Cheese Cornbread

For the Cornbread:

1 pkg. {8-1/2} corn bread mix

1 t. dried minced onion

1/2 t. ground cumin

2 eggs

1/3 c. 2% milk

2 T. butter melted and divided

3/4 c. shredded Mexican cheese blend divided

In a small bowl, combine the muffin mix, onion and cumin. In another bowl whisk the eggs, milk and 1 T. butter; stir into dry ingredients just until moistened. Fold in 1/2 c. cheese.

Transfer to a greased 8 inch square baking pan. Bake at 400* for 15 mins. Brush with remaining butter and sprinkle with the rest of the cheese and bake for 2 to 4 mins longer or until cheese is melted and toothpick inserted in middle comes out clean. Serve warm. 9 servings.

* I didn't have Mexican cheese blend so I used monty-jack in it's place.

This would go well with Michelle's post: the Neely's Famous Beef and Pork Chili :)

*recipe from Taste of Home

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