Heat the cream cheese until it’s soft enough to stir.Mexican bland or Jack cheese are good substitutes. Cheddar Cheese – buy a bag of pre-shredded (changed my life forever) or shred your own from a block.We always have 2% on hand, but whole milk is fine. Milk – it’s on the cornbread mix directions, so I included it in the ingredient list.Use a light hand if you’re not sure you love thyme…or add other herbs like parsley and chives. ![]() Thyme – we used fresh thyme sprigs, but dried thyme from your spice rack is perfect. ![]()
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