Yield: 8 servings
Cheesy Jiffy Cornbread
This Cheesy Jiffy Cornbread recipe is the perfect way to dress up your favorite cornbread mix! Adding cheese, green chilis, honey, and green onions makes this cornbread something really special!
Ingredients
- 2 8.5 oz boxes Jiffy corn muffin mix
- 2 large eggs
- ⅓ cup sour cream
- 4 tablespoons whole milk
- 1 cup shredded cheddar cheese
- 1 cup corn, frozen or canned
- 2 4 oz cans diced green chilies
- ½ cup chopped green onions
- 2 tablespoons honey
- 2 tablespoons butter, divided
Instructions
- Preheat oven to 375°F. While oven is preheating, place a 12 inch cast iron skillet in the oven to get hot. (You can use a 9x13 baking dish if you prefer.)
- In a medium to large mixing bowl, add the Jiffy, eggs, sour cream and milk, mixing until just combined. Do not over mix.
- Next stir in the cheese, corn, green chilies, green onions, and honey, until combined. Batter will be a little lumpy, but do not over mix!
- Remove skillet or baking dish from the oven, add 1 tablespoon butter, move butter around to melt and cover the bottom and sides of the skillet.
- Add the cornbread batter to the hot skillet and place in oven. Bake for 30 to 40 minutes, until golden brown at the edges and a toothpick inserted in the middle comes out clean. (If your cornbread is browning too quickly, you can cover the top with foil to stop it from browning more.)
- Remove cornbread from oven and let rest for 5 minutes. Add the remaining tablespoon of butter on top before serving, if desired.
Notes
Storage: Store leftover cornbread at room temperature in an airtight container for up to 3 days.
Nutrition
Serving: 1, Calories: 205kcal, Carbohydrates: 18g, Protein: 7g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 78mg, Sodium: 207mg, Fiber: 1g, Sugar: 9g