Friday, November 9
Mexican Cornbread...in a JIFFY!!
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.
Mix it all in a big bowl, let it sit for a second, mix it again then fill the muffin tins!
3 boxes Jiffy corn muffin mix
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.