Sweet Onion Skillet Upside Down Cornbread - a Jiffy Mix upgrade

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Oh BOY... Cornbread!

But not just any cornbread, Oh no, this is an amazingly sweet and very moist, almost cake like consistency cornbread,  And I just LOVE the dramatic presentation of the upside down cooked onions for the topping.

Rich in butter, Extra moist from a cup of cottage cheese added to the mix; I like to add a layer of spicy heat to the bread with a few minced jalapeno peppers.  Mix in some cheese and you have about as good a cornbread as you can imagine.  The sweet onions used for the topping just set off the melange of flavors.  THIS IS A WINNER!

As complicated as all that sounds, it is very easy to mix.  The Cast Iron skillet does all of the work of browning and caramelizing the onions, while the actual mix is just an add and dump Jiffy mix.  Mix and stir the ingredients together, gently layer on top of the onions and bake.

Only slightly difficult part is inverting the finished bread onto a serving platter (I prefer to invert onto a cutting board).  But even that is easy once you have done this a time or two.  Here's the trick... The bottom is rich with a layer of butter and the caramelized onions and will not stick to the bottom.  While the sides will need to be loosened (Just run a knife along the edge).  So, lay a platter or cutting board over the skillet,  work fast, while holding both the skillet and the platter (board), flip the skillet.  Faster you do it, with as much confidence as possible, the better the results.

Trust me it works and you have a beautiful presentation... Just a simple upgrade from that box recipe.

Easy to follow recipe below, keep scrolling down.

But I wanted to share a fantastic gift I received... If you don't have one, I highly recommend one of these HEAVY pre-seasoned cast irn skillets.  Large enough to cook most anything.  Pre- Seasoned means the skillet comes ready to cook in.  None of the intimidating tasks that need to be done with a non seasoned skillet... Love this and worth every penny.  And remember Amazon ships free on orders over $25!



Keep scrolling down, recipe below.

 OK, Here's What I Did...

Sweet Onion Skillet Upside Down Cornbread

Ingredients

• 1/2 Stick (4 TBS) Butter
• 2 Boxes Jiffy Mix
• 2 Sweet Onions
• 3 Large Eggs
• 1 Cup Cottage Cheese
• 1 Can Sweet Corn, drained and rinsed
• 1 Cup Sharp Cheddar Cheese
• 3/4 Cup Butter (1-1/2 Sticks)
• 1 Package Bacom, Cooked crispy and crumbled
• 1 tsp Sugar
• Optional - 3 Jalapeno Peppers, core, seeds and white membrane removed, Minced

Mixing Directions

1. Preheat oven to 400 degrees
2. Carefully slice your onions into rings, making sure to leave them intact.
3. In your large cast iron skillet, melt 4 TBS Butter.  Over medium high heat, arrange the onion slices in the butter.  Fill in empty spots with smaller pieces of onion.
4. Allow onions to cook in the butter for 10 minutes, or until soft and just turning translucent.
5. While onions cook, beat eggs into corn muffin mix in a large bowl, then stir in cottage cheese, 3/4 cup melted butter and sugar.
6. Once fully incorporated, fold in cheddar cheese, corn, bacon and jalapenos.
7. Pour (thick) batter over the sautéed onions in the skillet, then transfer skillet to oven and bake for 30-35 minutes, or until cornbread is golden brown and toothpick inserted in center comes out clean.
8. Remove from oven and let cool 10-15 minutes.
9. Carefully invert cornbread cake onto serving platter.
10. Slice into wedges, serve with cream cheese (optional) and enjoy!
11. Serve Warm and ENJOY!

Mississippi Broccoli Corn Bread

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 Oh Boy Corn Bread...

But mot just any corn bread, this is the most moist corn bread, filled with cheese, and creamy goodness... Don't let the Broccoli in the title scare you, this is the BEST Cornbread recipe you will ever eat.  The recipe is indeed Old School classic from North Carolina.  Probably no Southern PotLuck in the last 50 years has been without at least one pan of this.

For me, the nostalgia factor for this dish is almost overwhelming.  Thinking of all those Church Basement wedding reception PotLucks... Even Funerals.  This was one of those always made dishes.

The secret as every Southern Belle Or want to be Southern Belle knows is the Cottage Cheese in the recipe. Makes the usually dry Corn Bread sweet and creamy instead.  The usual strong taste of the Broccoli is muted and sweetened by all the other ingredients.  Unless you told, no one would recognize the flavor.

It's Old School... A Classic and deserves a place in your recipe box and table!  Enjoy!!!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Cheddar Broccoli CornBread

Ingredients

• 2 TBS Butter, Melted
• 1 Medium Onion, Diced
• 1 (10 Ounce) Package Frozen Chopped Broccoli, Frozen
• 2 (8.5 Ounce) Boxes Corn Muffin Mix (Jiffy if you want authentic)
• 1/2 Cup Whole Milk
• 4 Cloves Garlic, Minced
• 1 Cup (8 Ounces) Small Curd Cottage Cheese
• 4 Large Eggs, slightly whipped
• Pinch of Salt
• 1 Cup Plus 2 TBS Fresh Grated Cheddar Cheese

Cooking Directions

1. Preheat Oven to 375 Degrees, Prepare a Large 11X17 Baking Dish (non-Stick Spray). You can also make this in a Cast Iron Skillet (Great Presentation) or individual Oven Safe Ramekins.
2. In a Large Heavy Bottomed Skillet, Melt the Butter and add the Diced Onion and Thawed Chopped Broccoli. Saute for about 5 minutes until the Onion softens and turns translucent. Add the Garlic and saute for an additional 2 minutes.
3. Mix all remaining ingredients (except a bit of the Cheddar Cheese reserved for garnish) in a large mixing bowl. Fold in the Onion Broccoli mix.
4. Transfer to the baking dish of choice. Bake until center is set and edges just start to brown, about 30 minutes. Garnish with the remaining cheddar cheese and return to oven for 5 minutes for the cheese to melt.
5. Allow to cool for 20 minutes before slicing or serve room temperature and ENJOY!

CORN DOG Jalapeno Cheddar Cornbread Mini Muffins

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 Oh Boy... Mini Muffins...

But not just any mini muffins.  These are a wonderful cornbread recipe with just a bit of all beef hot Dog stuffed in the center.  Colorful and wonderfully tasty (The cornbread is LOADED with bits of Jalapeno Peppers and Cheddar Cheese), these will remind you of the Corn Dogs of your youth... Just LOTS better.

I was indeed pleasantly surprised at just how good these were.  Adding a ramekin of BBQ Sauce and of Mustard added to the fun.  But really, the taste is top notch.  Making a fun dish for the kids into a terrific tasting dish for the biggins too!

Keep scrolling down for this easy to follow recipe...

But first...

I have lots of recipes on this blog for mini muffins.  Sweet, Chocolate Chip, Savory, Cheddar Garlic, Traditional lemon poppyseed to well... Corn dogs.  I have a recommendation to make if you become fascinated with the idea of bite size treats for yourself and to give away.  All of my recipes make 48 muffins.  Just the right amount for a serving or two for a family or a Big Family get together pot luck or enough for you to enjoy and to give a couple dozen away.  Wilton makes a perfect pan for any of these muffins.  No need for paper liners, the pan is non stick (although I always spray with non stick spray anyway).  Just the right size for your oven (only have to bake once).  and a heavy feel to the pan for even baking.  Could not recommend this more.  One of those kitchen gadgets that is worth every penny!



No one is paying me for this ad, I just really like the product and use mine often!

 OK... Here's what I did...

CORN DOG
Jalapeno Cheddar
Cornbread
Mini Muffins
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
• 2 Cups Finely Shredded Sharp Cheddar Cheese
• Non-Stick Spray
• 10 "Bun Size" All Beef Hot Dogs cut into 1 inch pieces

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare a large Mini Muffin pan (makes 48 Mini Muffins) with non stick spray
3. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos Plus the Cheddar Cheese
4. Add 2 TBS of batter into each of the Mini Muffin slots.  Stand q piece of hot dog in the center of each muffin.  
5. Bake 20 minutes until the top starts to brown.
6. Serve Warm ... and ENJOY!

Cornbread Fried Catfish

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 Oh Boy CATFISH!

But not just any catfish.  This has the classic very very Old School crispy crunchy cornmeal coating.  Jiffy Mix already contains baking powder and just a bit of lard to hold the coating together,

Cornbread fried Catfish was a weekly (or more) dish from my youth.  For a while, mu grandfather ran a bait shop on the St Francis river where it meets the  Lake Wappapella dam in hillbilly country of the eastern Ozarks.  Whenever I visited I read up on my 'Lil Abner comics so I would fit in.

My Grandmother passed when I was young, but I can still picture her standing at her stove with her can of lard beside her and these gems frying up in her cast iron.  'Course the best tasting version of this recipe came from out back along the river when family, friends and neighbors of my grandfather would set their skillet over an open fire, fillet their catch of the day and fry em up right there.  Grandpa had that box of cornmeal and lard handy for just those folks.

My version has been citified a bot.  I fry in Canola Oil and use the pre-mixed Cornbread Jiffy Mix but the tastes are there to always bring back those memories of family passed and good times.

This particular Catfish was the centerpiece for one of my very favorite meals I have made in a long time.  Fried Cajun Jalapeno and Cheddar Corn Fritters and an incredible Cowboy Bacon Creamed Peas side.  Just a fantastic meal!

Enjoy and think of 'Lil Abner (or my Grandfather)

 OK... Here's what I did...

Cornbread Fried Catfish

Ingredients

• 1 Box Jiffy Mix Cornbread
• 3 Pounds Catfish fillets
• 1 Cup Flour
• 2 Large Eggs, whipped
• 2 TBS Old Bay Seasoning Mix
• 1/2 Cup Tartar Sauce for Garnish
• Canola Oil for frying.  Enough to cover the bottom of the pan, only about 1/2 inch

Cooking Directions

1. Heat oil in a large heavy bottomed frying pan, Cast Iron works great.  Oil needs to splatter when a drop or two of water is added.  But not too violent of a splatter,
2. VERY IMPORTANT... "Dry" each of the fillets with paper towels to prevent a gummy coating.
3. Set up three stations, a plate with the flour... A bowl with the whipped eggs... A plate with the Jiffy Mix combined with the Old Bay seasonings.
4. Dredge the fish fillets in the flour, well coating both sides.  Immediately, Dip the floured fillets into the eggs coating both sides, Immediately dip the egg coated fillets into the cornmeal well coating all sides and finally, immediately fry in the hot oil.  If needed, work in batches so the fish does not overlap in the oil.  No crowding. 
5. Fry until golden brown on each side for 3-4 minutes. Drain on paper towels to absorb excess oil.
6. Serve warm with a dollop of Tartar Sauce and ENJOY!

Cajun Jalapeno Cheddar Corn Fritters

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 Oh BOY, Corn Fritters...

But not just any corn fritters, these are LOADED with plenty of extras.


Corn, Cheddar and Jalapeno Peppers of course, but the seasoning I like to use is the classic OLD BAY Crab seasoning.  In the past I have used a Taco spice mix (worked great), a Cajun mix (worked great) and even just plain Salt and Pepper (Also worked great).  But the unique flavor profile of Old bay just hits the spot!

 I always seem to make these whenever I am frying fish.. I have the oil going already, why not plop in some cornbread.

While the ingredient list is a bit long for a cornbread, most of what is there are pantry ingredients.  Frozen corn, Jiffy Mix Box, even the cheese, peppers and sour cream are pretty much items I either keep in stock or buy fresh weekly.

This recipe is a WINNER!

Enjoy indeed.

 OK... Here's what I did...

Cowboy Jalapeno Cheddar Corn Muffins

Ingredients

• 1 Box Jiffy Mix Cornbread
• 1/2 Cup Sour Cream
• 1 Large Egg
• 2 Jalapeno Peppers, Seeds and inner white membrane (the really Hot Spiced parts) removed, chopped to a fine mince
• 1 Cup Frozen Corn kernels, thawed under hot water for a few minutes.
• 1 Cup Cheddar Cheese
• 1 TBS Old Bay Seasoning mix
• Canola Oil for frying.  Enough to cover the bottom of the pan, only about 1/2 inch

Cooking Directions

1. Heat oil in a large heavy bottomed frying pan, Cast Iron works great.  Oil needs to splatter when a drop or two of water is added.  But not too violent of a splatter,
2. Combine the cornbread mix with the sour cream and egg.
3. Add Jalapeno, Corn, Cheddar and the Old Bay Spice mix.  Stir to combine.
4. Drop 1 rounded TBS of the mix into the oil and Fry until golden brown on each side for 3-4 minutes. Drain on paper towels to absorb excess oil.
5. Serve warm and ENJOY!

SECRET INGREDIENT Jalapeno Cornbread - Jiffy Mix Upgrade

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 OH BOY CORNBREAD...

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

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

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare a 9X13 Casserole pan with non-stick spray.
3. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos
4. Pour the batter into the pan.  Bake 20 minutes until the top just starts to brown.
5. Serve Warm with honey or butter
   ... and ENJOY!

Cornbread Mini-Muffins Tomato, Onion & Goat Cheese - Jiffy Mix Easy Upgrade

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 Oh Boy Corn Bread Mini-Muffins...

But not just any cornbread, these are loaded with flavors.  Sweet fresh tomatoes are diced small and added to the muffins.  Add some rustic Earthy Green Onions, again, chopped small for flavor and adding a bit of green speckles for presentation and you have a real winner!

But the cherry on the top... Well, the toasted Goat Cheese on the top is the toasted goat cheese on the top!


There is a secret ingredient I use (Sour Cream) to make my corn bread moist and tender. So, you get a moist tender corn bread, accented with flavors of sweet fresh tomatoes and Earthy green onions.  Then top everything with the creamy goodness of Goat Cheese and you have a memorable flavor combination.  Then take a look at the presentation, the lightly toasted cheese topping and the speckles of red and green against a yellow background and ...

Well, like I said, not just any Cornbread...

And all made easy with a Jiffy Mix Corn Bread Box mix.  Just a few simple upgrades and you have those memorable muffins welcome at any family event, brunch, breakfast, snack or a great addition to a soup and sandwich lunch... And even better at a chili feed!

Enjoy!

  OK... Here's what I did...

CornBread
Mini-Muffins
Tomato, Onion and Goat Cheese

Ingredients

• 2 Boxes Jiffy Mix Cornbread mix
• 2 Eggs, whipped
• 1 Cup Sour Cream
• 1 Cup Fresh Tomatoes, seeds removed, chopped small
• 6 Green Onions, chopped small, green amd white parts
• 1 tub of goat cheese crumbles (4 ounces)
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream, stir to mix
3. Add the Tomatoes and Green Onions.  Stir to evenly mix
4. Pour the batter into the muffin pan, filling to about 2/3rds of each cavity. 
5. Add the goat cheese crumbles to the tops of each muffin.
6. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
7. Serve Warm with honey or butter.  Store in an airtight container.
   ... and ENJOY!

Jalapeno CornBread - SECRET INGREDIENT Super-Moist Jiffy Mix Upgrade

Pin It Now!

 OH BOY CORNBREAD...

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

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

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare a 9X13 Casserole pan with non-stick spray.
3. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos
4. Pour the batter into the pan.  Bake 20 minutes until the top just starts to brown.
5. Serve Warm with honey or butter
   ... and ENJOY!