Southwest Bread

Scrambled eggs, seasoned with chili powder and cumin, are sprinkled on over cornbread batter in a baking dish. Onion, salsa, and two cheeses top it all before baking.

Ingredients:

• 1 box Jiffy cornbread mix
• 4 eggs, beaten
• 1 tsp. chili powder
• 1 tsp. ground cumin seed
• 2 Tbsp. butter
• 1/4 C. onion (chopped)
• 1/2 C. (mild) salsa
• 1/2 C. Monterey Jack Cheese
• 1/2 C. Cheddar Cheese
• Sour cream

Directions:

Prepare corn bread according to directions on the box. Spread in the bottom of a greased 11x7 1/2" baking dish. In a medium pan, scramble the eggs in the butter and spices. Let cool slightly. Sprinkle the scrambled eggs evenly over the raw cornbread mix, breaking up any large clumps. Sprinkle the chopped onion over the eggs evenly. Drizzle the salsa over the eggs and use the back side of a spoon to spread it out. Last, top with both cheeses and bake at 400 degrees for 20 to 30 minutes, or until a clean knife can be pulled out of the center. Let cool 5 to 10 minutes. Cut into squares and serve with sour cream.

Number of Servings: 6