Recipe courtesy of Giada De Laurentiis
Episode: Spicy Comfort
Total:
50 min
Active:
10 min
Yield:
8 servings
Level:
Easy

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.

IDEAS YOU'LL LOVE

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly

Corn Salad with Walnuts and Goat Cheese

Recipe courtesy of Dave Pasternack

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV