- 2 (6-ounce) packages buttermilk cornbread mix
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- 1/4 cup chopped green onion tops
- 1 tablespoon butter
- 1 1/3 cups milk
How to Make It
Combine buttermilk cornbread mix, cheese, and chopped green onions in a large bowl; set aside.
Heat butter in an 8-inch baking pan in a 450° oven 3 to 4 minutes or until melted and lightly browned. Tilt pan to coat bottom with melted butter.
Add milk to cornbread mixture, stirring just until blended. Pour batter into hot pan.
Bake at 450° for 18 to 20 minutes or until golden and cornbread pulls away from sides of pan.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.