Monday, October 20, 2014

Jalapeño Cheddar Cornbread

Cornbread is one of my favorites!  I love to add different flavors and turn boring, plain cornbread into something new.  I use Jiffy mix.  Yes, Jiffy...the boxed stuff.  I see no problem with using boxed mix because all it is is pre-measured ingredients.  It makes things easier.  Serve this cornbread as table bread or with your favorite chili.  I served mine with Black Bean Chili!  Here's how to make it:

What you'll need:
2 boxes of Jiffy
2/3 cup of whole Milk
2 Eggs
2 Jalapenos, seeded and minced
8 oz. sharp white Cheddar, grated
1 bunch of Scallions, sliced thin
1 clove of Garlic, minced
Pinch of Salt
2 T unsalted Butter

Preheat the oven to 400 degrees.

In a bowl, combine the milk, eggs, jalapenos, scallions, and garlic.  Mix well.

In another bowl, add the Jiffy mix and salt.  Slowly stir the wet mixture into the dry mixture.  Don't over mix.  Stir until it's just combined.

Stir in most of the cheddar, saving a little to sprinkle on top.  Let the mixture sit for a few minutes.

Put 2 tablespoons of softened butter in the bottom of a 8x8 baking dish.  Spread the butter around evenly to coat the entire pan, sides and all.

Pour in the cornbread mixture.  Bake for 25 minutes.

After 25 minutes, sprinkle the extra cheese over the top and bake for another 5 minutes until the cheese is melted and starting to brown and a toothpick comes out clean.

Let cool, then cut into squares and serve!

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