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Better Corn Bread in a Jiffy

The chili is bubbling away on the stove and you only have about 5 minutes to whip up a side. If you have a good can opener then you can make savory, rich, and moist corn bread. This is not a gourmet recipe this is a simple and quick recipe that tastes great. I like to sprinkle extra cheese and a few jalapenos on top of the bread so everyone expects to bite into a savory and not sweet corn bread. You can bake the bread in an 8×8 or a muffin pan. For a buffet I like the muffins, for a family-style meal the 8×8 is nice because everyone cut what size pieces they want. This is a super moist corn bread almost like a corn pone and if you have a small cast iron skillet melt some butter (or bacon fat) in it and use it to bake the bread, you will get a nice crispy edge. For drier bread omit the cream style corn.

1 box jiffy corn bread mix Corn bread muffins in a jiffy

1 can cream style corn 15 oz

1 can whole kernel corn 11oz, drained

1 cup grated cheddar cheese, plus a sprinkle for the top

1 can green chilies 4 oz

1 egg

1/3 cup milk

This is simple! Preheat the oven to 400 degrees. Grease a 8×8 pan. Mix all the ingredients together the batter will be lumpy. Pour into the pan, sprinkle the top with a little more cheese and a few jalapeno slices if you would like.

Bake until golden brown about 20-30 minutes for a 8×8 pan or about 15-20 minutes for a pan of muffins.  

Serve hot or room temperature with a little butter to slather on top, yummy.