cheesy corn bread in a jiffy
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As many have figured out, there is no reason not to use the good old standby Jiffy Bread Corn Bread mix. It always comes out great. The corn in the bread makes for a nice appreciated surprise to the devourer. This bread has a light taste of cheese, add more if u like it to taste even more cheesy. It makes for a great texture to the bread to add cheese. Corn bread is a wonderful side dish as everyone knows (!) and because this has corn kernels in it, its a more substantial part of the meal, almost a vegetable!
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For cheesy corn bread in a jiffy
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1 boxjiffy corn bread mix, costs $1.00!!
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2 lgeggs
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1/2 cgrated cheedar cheese (up to 3/4 cup is ok)
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1/2 cfrozen corn kernals ( anywhere up to a cup is ok)
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1/3 cmilk (or even half&half)
How To Make cheesy corn bread in a jiffy
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1Mix together to corn bread mix according to the directions on the box, which includes 1/3 cup milk of milk and egg. An additional egg is added to make this a more denser bread. Just mix the ingredients for a minute by hand. It will appear lumpy.
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2Add the corn and cheese, just stiring until coated and evenly distributed. The corn can come straight by the freezer, it doesn't need to be thawed first. I keep a bag on standby at all times.
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3Pour into a greased 8x8 square pan or 8x10 oblong corning-wear dish. Maybe you prefer cast iron. Whatever you prefer. Grease with butter, oil or olive oil. Or muffins if u prefer. Cook acc to directions on box. 400 degree oven for about 20 min. Stick a toothpick in to test when done. Remove and immediately cover with tin foil. Let sit for about 10 min. This makes it even more moist. Don't skip this part.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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