Sunday, January 22, 2012
The Best Jiffy Cornbread
I added just a few ingredients and made a fantastic cornbread. This picture was taken with my cellphone in a dining room with bad lighting, so the quality isn't good, but I wanted you to see what it looked like...
2 boxes Jiffy Cornbread mix
1 onion, diced finely
1/2 red pepper, diced finely
1 cup sour cream
1 cup shredded cheddar cheese
Preheat oven to 400 degrees, and spray a 9” square pan with Pam. Mix cornbread ingredients as directed on the box of Jiffy Mix, but take the butter, melt it in a skillet, and saute the onions and peppers until tender, then stir it all into the cornbread batter.
Pour half of the batter into the pan, top with the cup of sour cream, spreading all the way to the edges, sprinkle the cup or so of grated cheddar cheese on top of the sour cream, then pour the rest of the batter on top.
Bake 25 minutes, or until top is golden brown. The middle with be soft, with the cheese and the sour ream, the rest will be cornbread consistency.
This is REALLY good and REALLY easy. I would have also added a can of drained green chiles, but I didn’t have any. Next time…
Labels: Batter Breads