Cornbread with a Kick!
DEAR FRIENDS,
We’ve covered a lot of ground to get ready for the 4th! I’ve heard from so many of you about the EE recipes you’re using and how you’re getting ready in advance. YAY YOU!
Even though I shared the Jalapeño Cornbread recipe in last week’s newsletter, which also featured the Ribs, this week’s video will show you just how easy it is to whip up your own cornbread.
My favorite way to make this cornbread is in a cast-iron skillet. You can also make it in any baking dish or even in muffin tins. If you make it in muffin tins, your cooking time may be less.
Now, because I’ve already prepped and prepared for the rest of our family arriving tomorrow, I’m off to play 18! Wishing you a fun and … effortless July 4th!
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Jalapeño Cornbread
YIELDS 8 SLICES Suzie Lambeth
INGREDIENTS
2 eggs, whisked
7 oz jalapeño pimento cheese, softened
1 tbsp grated onion
1 8.5-oz box Jiffy Corn Muffin Mix
1 11-oz can yellow corn, drained
DIRECTIONS
Prepare 9-inch pie pan or iron skillet with cooking spray.
Combine all ingredients. Pour into pan.
Bake at 350° for 20–25 min until golden brown.
DEEDEE’S NOTES
- Cornbread may be prepared earlier in the day. Cool and keep at room temperature. Warm to serve.
- Recipe increases well. When doubled, may also bake in muffin pan to yield 12 muffins.
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