Recipe Station

Although this recipe doesn't call for butter, you can still incorporate it in by spreading that on the cornbread first. The chilies are also modifiable if you're just interested in the sauce.

Let's Get Started… 

Ingredients To Gather

• 3 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix

• Milk butter and eggs called for on 3 cornbread mix pouches

• ½ teaspoon salt, if desired

• 1 tablespoon olive oil

• 2 medium onions, sliced

• 5 poblano chiles, roasted, stemmed, peeled, seeded, sliced

• 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup

• 1 teaspoon chicken bouillon granules

Step By Step Directions To Follow

1. Heat your oven to 400°F. Make sure to spray a 13×9-inch pan with cooking spray or you can always dust and flour them as normal. Whatever you decide to do… there is no preference.
2. In large bowl, stir muffin mixes, milk, butter and eggs all together. Bake 14-17 minutes or until it is cooked. You can find out sticking a toothpick in the middle and having it come out clean. If you have no toothpicks you can always use a knife.
3. In a large skillet, heat your oil over medium-high heat until hot. Cook and stir onions in oil. Stir in chilies, soup and bouillon granules. Simmer for about 7-10 minutes or until nice & thick.
4. Serve sauce on top of your moist, fresh cornbread squares.

Finished!

This is the perfect side to any holiday dinner. Everyone will be intrigued and satisfied with this new way to eat cornbread. Serve with chicken and vegetables and you've got yourself an amazing dinner.

Enjoy!

Article & Photo Source: Que Rica Vida