Mexican Cornbread...in a JIFFY!!

OK, it's stew season right-o?
You know, it's getting dark earlier, a bit nippy and the only thing you want at the end of the day is something to warm the soul.  Ahhh yes...Fall.

I have made chili, beef barley and butternut squash stew, and a hearty chicken stew in the past few weeks.  We are slow cooker people.  Actually, we are make-the-house-smell-good slow cooker people. 

I just love it.  Especially if I can throw everything in, come home, maybe add some finishing touches, then voila!  Dinner.

You know what really completes a meal?  The bread.  Duh.  Yeast rolls or cornbread.  It doesn't matter, just make it.  I happen to have an awesome recipe for Mexican cornbread that you should totally try.  It's pretty much fool-proof because you use Jiffy corn muffin mix, which costs like 28 cents a box...OK maybe more like 50 cents.  Oh, and guys, really I saw them make the mix on the Food Network and it's safe.  Mark Summers said so.

To make this recipe work so that you don't have like, half a can of corn left, I made enough for 24 muffins, which causes you to use 3 boxes of Jiffy.

What are we at, like $1.50 here?
You got this.

The Jiffy itself calls for  milk and an egg to be added to the mix...so do that. (I use buttermilk, because I think it makes a more moist muffin...ha!  Say that 3 times fast!  moremoistmuffin moremoistmuffin moremoistmuffin..I'll stop.)

To Mexican-fy it I added a can of whole kernel corn, a can of chopped green chiles, 1/2 teaspoon of Chipotle powder(you can use chili powder or cayenne) and about 2 cups of cheddar.
Cheddar makes it beddar.
Heh.

Mix it all in a big bowl, let it sit for a second, mix it again then fill the muffin tins!

Ingredients:
3 boxes Jiffy corn muffin mix
3 eggs
1 cup milk
1 (14 oz) can whole kernel corn drained
1 (7 oz) can chopped green chiles(often found near the salsa)
2 cups shredded cheddar cheese
1/2 teaspoon ground Chipotle chile powder(or less if you don't want the spice)

Heat oven to 400 degrees Fahrenheit.
Mix all ingredients in a large bowl, and let it rest for about 5 minutes.  While it's resting make sure you grease 2 (12 cup) muffin tins reeaally well.
Stir the bowl again and fill the cups.  (It's pretty much dead-on 24 muffins.)
Bake at 400 degrees for 8 minutes, then rotate the pans and cook for 7-8 more minutes or until a  toothpick inserted comes out with just a few crumbs attached.

When the muffins come out I always melt some butter and brush it over the tops...it adds a little something I think.
Enjoy!

Loves,
CowLady