A couple of weeks ago I took stock of my pantry and pointed out several boxes of Jiffy Corn Muffin Mix and their amazing versatility. Today I did my first quick recipe for Saturday morning brunch. The package directions for cornbread are fine, but it’s kind of boring. It’s so easy to doctor this mix up to something more interesting and even more delicious.
The main ingredients in the cornbread – mix, cheese, chilis in adobo, and corn
SPICY CHEDDAR CORNBREAD
1 package Jiffy Corn Muffin Mix
1 cup shredded Cheddar Cheese
1 cup frozen or canned Corn
1/2 cup milk
1/2 Chipotle Pepper in Adobo Sauce*
Salt and Pepper, to taste
Preheat oven to 350 degrees. Grease a 10 inch cast iron skillet or 8×8 baking pan, set aside. In a medium mixing bowl, add muffin mix, cheese, corn, egg, and milk and mix thoroughly. Chop chipotle pepper and create a paste with a little bit of salt and pepper. Stir paste into batter. Pour batter into pan, bake 20-25 minutes until golden brown and a toothpick placed into center comes out clean. Allow to cool about an hour before serving.
*If you have never worked with Chipotle in Adobo- these are VERY spicy and a little goes a long way. Even if you’re into spice, I would not recommended more than one for this whole recipe – when you overdo it, the heat takes over and you lose flavor in the dish.