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For a basic cornbread recipe I have a hard time beating the basic Jiffy Cornbread mix, but sometimes I like to add a twist to the recipe.

Variation #1
Using Jiffy cornbread mix, add 1 egg and 1/3 cup milk that the box directs.
Then add:
1 large jalapeno, minced
3 tablespoons fresh red sweet pepper, minced
3 tablespoons green onion, minced
1 (8oz) can of creamed corn

Bake as the box directs at 400 degrees, for 15 to 20 minutes or just until the batter is baked and bounces back when touched gently with a quick finger.

Variation #2
Using Jiffy cornbread mix, add 1 egg and 1/3 cup milk that the box directs.
Then add:
1 (8 oz) can of creamed corn
1/4 cup grated cheddar cheese
1/4 cup grated Monterey Jack cheese

Bake as the box directs at 400 degrees, for 15 to 20 minutes or just until the batter is baked and bounces back when touched gently with a quick finger.

Variation #3
Prepare Jiffy cornbread mix as directed and serve it with . . .
Honey Butter
1/2 cup Butter
1/2 cup honey

With the butter at room temperature, mix in small amounts of honey until the full amount is well incorporated.

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