"Jiffy with a twist!"Serves 8 | Prep Time 10 | Cook Time 25-30
Why I Love This Recipe
Sweet and moist with a hint of jalapeno! On a scale 1-5 for spice I give this recipe a 1!
Ingredients You'll Need
1 box of Jiffy cornbread mix
1 cup of milk
1 tablespoon of honey
1 tablespoon of sugar
2 tablespoons of melted butter
1 teaspoon of oil
2 fresh jalapenos
8 inch cast iron skillet (optional)
Preheat your oven to 325 degrees
Use a medium bowl pour your cornbread, HALF your cup of milk, egg, honey, and sugar (do not add the butter yet). Mix.
Set your batter aside and chop your jalapenos as fine or thick as you'd like. I use the entire jalapeno including the seeds minus the stems.
While you chopped your peppers your batter has thickened so now you want to add your peppers, melted butter, and the other half of your milk. This is what makes your cornbread moist and not dry. Mix.
Pour the oil in your pan and use a clean paper towel to evenly spread the oil around.
Pour your batter in the pan, place in the oven, and bake for 25-30 or until light golden brown and solid in the middle. I usually GENTLY pat the middle to see if it's firm. If it's soft pop it back in for another 5-7 minutes then check again.
Remove from the oven, butter the top of your cornbread (optional), let cool for 15 minutes, and serve.
Pairs Well With
Great with soups, seafood, or even Mexican dishes!