But not just any cornbread. This recipe uses "America's Favorite" CornBread mix but we do a major upgrade from the recipe on the box to make this a family favorite that pops up at a lot of get togethers, Chili feeds and potluck suppers!I have a secret ingredient that will make this pan memorable. Memorable since most cornbread becomes grainy, dry and has an unpleasant texture after being left out for only a fraction of an hour.
This cornbread is different because of the secret ingredient... Sour Cream in place of the milk that is called for on the box.
Yeap, Sour Cream will add fat content to your bread. Fat is not a dirty word, fat in bread will add moistness. When creamed with Jiffy Mix, the batter looks and acts the same, just has extra fat content... extra moistness in the mix.
For this particular bread I did add some fresh Jalapenos, minced fine. Be sure to remove the seeds and especially the white inner rib membrane before adding to the bread. It's the seeds and the white membrane that is the real HOT part of the pepper.
Of course add the pepper "to taste". If you and your guests like a little extra spice, add extra jalapenos. If you prefer a calmer bread, add a little less. You can easily add a minced Green Bell pepper to the batter to get the speckled green look.
Give the secret ingredient a try. You may never make cornbread the old way again...
And of course, ENJOY!
OK... Here's what I did...
Jalapeno CornBread
Super-Moist Jiffy Mix Upgrade
Super-Moist Jiffy Mix Upgrade
Ingredients
- 2 Boxes Jiffy Mix Cornbread mix
- 2 Eggs, whipped
- 1 Cup Sour Cream
- 4 Jalapeno Peppers, seeds and white membrane removed, minced
- Non-Stick Spray
- Serve with Honey or Butter
- Preheat oven to 400 degrees.
- Prepare a 9X13 Casserole pan with non-stick spray.
- In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos
- Pour the batter into the pan. Bake 20 minutes until the top just starts to brown.
- Serve Warm with honey or butter
... and ENJOY!
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