This cornbread recipe may look a little familiar to you as it calls for the classic go-to, Jiffy Mix. Even the packaging of the product is just as nostalgic as the homemade flavor it produces. My last recipe for Crock Pot Chili was in desperate need of a “dunker”. We all know any meal is so much more satisfying when you can scoop up the extra yumminess with a hunk of warm bread.
I used the original recipe on the box of Jiffy Mix, but added two flavorful additions. The sharp cheddar cheese melts so ooey-gooey and the smoky spice of the jalapeño adds some bold flavor to the cornbread. I also whipped up some honey butter [2 parts butter, 1 part honey] to smear on the muffins. The sweet and savory combination is crave-worthy!
- 2 Boxes of Jiffy Cornbread Mix
- 2 Eggs
- ⅔ C Milk
- 1 C Shredded Cheddar
- 1 Jalapeño
- Pre-heat oven to 400.
- Finely chop the jalapeño, remove seeds.
- Combine cornbread mix, eggs, milk, cheese and jalapeño until incorporated.
- Spoon evenly into a muffin pan.
- Bake for 15-20 min.