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~ In a Jiffy-Mix Delicious Cornbread w/Green Chiles ~

IMG_9121Breakfast, lunch or dinner, more-often-than-not, a corn muffin or wedge of cornbread is a welcome addition to the table.  Served hot or warm slathered with butter and/or a drizzle of honey, puts it over-the-top.  That said, while corn muffins and cornbread are easy enough to make from scratch (if you use enough yellow cornmeal on a regular basis to justify keeping a bag in your pantry), there is a popular and inexpensive way to speed the process up and still produce a seriously-delightful loaf of this beloved Southern staple.  It's called Jiffy corn muffin mix, and, at 59-ish cents a box, it's the hands down preferred brand amongst us card-carrying cheaters.

When the end justifies the means, I'm all for shortcuts.

IMG_9112Jiffy corn muffin mix-- a staple in my pantry for over 40 years:

IMG_90401  8 1/2-ounce box Jiffy corn muffin mix

4  tablespoon salted butter, melted (1/2 stick)

1/2  cup buttermilk, shaken prior to measuring for proper consistency

2  large eggs, lightly beaten

1  14 1/2-ounce can fire-roasted corn kernels, well-drained

1  4-ounce can fire-roasted green chiles, well-drained (optional but highly-recommended)

2  tablespoons sugar

no-stick cooking spray, for preparing casserole

IMG_9044~ Step 1.  Spray a 2-quart casserole with no-stick cooking spray and set aside.  Preheat oven to 350º.  Open the fire-roasted corn kernels and optional fire-roasted chiles, drain the excess water from both, then, empty the contents of both onto a plate that has been lined with two-three layers of paper towels.  Set aside so veggies can drain thoroughly.

IMG_9046 IMG_9049 IMG_9052 IMG_9057 IMG_9061 IMG_9061 IMG_9071~Step 2.  Place butter in a 1-cup measuring container and melt in microwave. Stir the sugar into the butter, then, after gently-shaking the container of buttermilk (to make sure the buttermilk is an even consistency throughout), stir 1/2 cup buttermilk into the melted butter-sugar mixture.  Transfer to a large bowl.

IMG_9075 IMG_9077 IMG_9081 IMG_9081~Step 3.  Crack the eggs into the same 1-cup measuring container and use a fork to lightly-beat them.  Add to the buttermilk mixture and use a rubber spatula to thoroughly incorporate the eggs.

IMG_9087 IMG_9087 IMG_9098 IMG_9098~Step 4.  Add, fold, and thoroughly incorporate well-drained corn and chiles into the buttermilk-egg mixture.  Add the box of corn muffin mix and fold again, until thoroughly incorporated.

IMG_9105 IMG_9105 IMG_9105Step 5.  Transfer the mixture to prepared casserole dish.  Bake on centre rack of preheated 350° oven about 30 minutes, or, until puffed through to the center and a cake tester inserted into two-three spots in the centre comes out clean.  Remove from oven and place on a wire rack to cool about 15 minutes prior to serving warm, or, cool completely, about 1 hour, to serve at room temperature.

Slice while warm or at room temperature:

IMG_9118Go ahead, take that first taste.  You'll be wowed:

IMG_9131It's full of flavor, cornbread crumbly, &, delightfully moist:

IMG_9145In a Jiffy-Mix Delicious Cornbread w/Green Chiles:  Recipe yields 8-10 servings.

Special Equipment List:  paper towels; 1-cup measuring container; fork; large rubber spatula; 2-quart casserole; wire cooling rack; cake tester or toothpick

6a0120a8551282970b017c372c8a5b970bCook's Note: How seriously does one take their cornbread recipe?  I take mine very seriously, but, I'm not proclaiming it the best recipe.  Why? If I walked into a room full of people right now and struck up a conversation about cornbread, the cornbread lovers would all chime in unision, "I have the absolute best recipe and I'd be happy to share it with you."  If there were a Southerner or two in the room with us Yankees, there'd be a lecture about Southern cornbread being the only "real" cornbread.  The  discussion would revolve around the rights and wrongs of cornbread baking, and, Northern- vs. Southern-style cornbread. With one or two minor deviations, I classify my ~ Triple-Corn Jalapeño Corn-Muffins ~ as Southern.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos Courtesy of Melanie's Kitchen/Copyright 2021)


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