Alright, listen up, y’all! We gonna make some of that there jalapeno cornbread, but we ain’t doin’ it all fancy-like. We keepin’ it simple, like how my grandma used to make it, only with a little kick, you hear?
First off, you gotta get yourself some of that Jiffy mix. You know, the stuff in the blue box? Yeah, that’s the good stuff. Don’t go buyin’ none of that highfalutin’ cornmeal, Jiffy’s all we need. Easy peasy, lemon squeezy! Now, don’t you go forgettin’ the other stuff, neither.
We need some eggs. Just regular ol’ chicken eggs, nothin’ special. And some milk. I like to use buttermilk if I got it, makes it nice and fluffy, but regular milk works just fine too, don’t you fret none.
- 1 box Jiffy corn muffin mix
- 1 egg
- 1/2 cup milk (buttermilk is better, if you got it)
- 1/4 cup oil (any kind will do, even that leftover bacon grease)
- 1 can creamed corn (the whole kernel kind, not that fancy stuff)
- 1/2 cup chopped jalapenos (more if you like it hot, less if you’re a scaredy-cat)
- A pinch of salt
Now, the star of the show, the jalapenos! You gotta chop them up real good, but be careful, them little peppers pack a punch. If you don’t like it too spicy, you can take out the seeds, but me? I leave ’em in, adds a little somethin’ somethin’, you know? And don’t forget the creamed corn. Get the whole kernel kind, not that weird smooth stuff. We want some texture in our bread, not baby food!
Okay, so here’s what we do. Preheat your oven to about 375 degrees. That’s hot enough to bake the bread, but not so hot that it burns. While that’s heatin’ up, grab a bowl, a big one, ’cause we gonna mix everything together. Dump in the Jiffy mix, the eggs, the milk, and the oil. Any kind of oil works, even that leftover bacon grease you got sittin’ on the stove. Don’t waste nothin’, that’s what I always say.
Mix it all up good, but don’t overdo it, you don’t want tough cornbread. Just stir it until everything’s combined, then add in the creamed corn and the jalapenos. Stir it again, just enough to mix everything in. See, this ain’t hard at all, even a city slicker could do it!
Now, get yourself a pan. A square one is good, or a round one, whatever you got. Grease it up good with some butter or oil, so the bread don’t stick. Pour the batter into the pan and spread it out even. Then pop it in the oven and let it bake for about 20-25 minutes. You’ll know it’s done when it’s golden brown on top and a toothpick stuck in the middle comes out clean.
Let it cool for a bit before you cut into it, otherwise, it’ll crumble all over the place. And there you have it, jalapeno cornbread made with Jiffy mix. It’s sweet, it’s spicy, it’s perfect with a big ol’ bowl of chili or some fried chicken. Now, go on and make it, and don’t you come cryin’ to me if it ain’t perfect, ‘cause nothin’ in life is perfect, except maybe a good piece of cornbread! And if you mess it up the first time? Well, that just means you gotta make it again, ain’t nothin’ wrong with more cornbread!
This here recipe ain’t rocket science, folks. It’s just good, down-home cookin’. You can add a little cheese if you want, or some onions, or whatever else you got lying around. That’s what cooking is all about, making do with what you got and making it taste good. So go on, get in the kitchen and start cookin’!
And one more thing, don’t you go throwin’ away them jalapeno seeds. You can save ’em and plant ’em in your garden next spring. That way, you’ll have your own jalapenos for next year’s cornbread! Always thinkin’ ahead, that’s the key to a good life, and a good kitchen.
Tags: Jalapeno Cornbread, Jiffy Mix, Easy Recipe, Southern Cooking, Cornbread Recipe, Spicy Cornbread, Quick Bread, Side Dish
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