Recipe courtesy of Giada De Laurentiis

Spicy Italian Corn Bread

Name: Spicy Italian Corn Bread
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: 1/2 tablespoon butter; 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy); 1 tablespoon chili powder; 2/3 cup whole milk; 2 large eggs, stirred to blend; 1/2 cup drained oil-packed sun-dried tomatoes, chopped

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Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 10 min
Cook: 30 min

Yield: 8 servings

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Ingredients

1/2 tablespoon butter

2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)

1 tablespoon chili powder

2/3 cup whole milk

2 large eggs, stirred to blend

1/2 cup drained oil-packed sun-dried tomatoes, chopped

Directions

Preheat the oven to 350 degrees F.
Butter an 8-inch square baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread the batter in the prepared pan. Bake until the corn bread is firm to the touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.