SPICY MEXICAN CORNBREAD JIFFY MIX

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers add sweetness without heat.

Preheat the oven to 350°F (175°C).

Grease a cast iron skillet with softened butter, ensuring it's well-lathered.

In a large mixing bowl, add 1/3 cup of oil.

Chop and add 1 medium onion to the bowl.

Pour in 1.5 cups of sour cream, making sure to get all of it out.

Add 4 scrambled medium eggs to the mixture.

Pour in 1 can of cream style corn.

Add a small can of jalapeños, adjusting the amount for spice preference.

Stir the mixture to combine all ingredients.

Add 2 cups of Mexican blend cheese and mix well.

Add 2 boxes of Jiffy cornbread mix to the bowl and stir until combined.

Pour the batter into the prepared cast iron skillet, spreading it evenly.

Slice a jalapeño, remove the seeds, and cut into circles to place on top of the batter.

Push the jalapeño slices down slightly into the batter.

Bake in the oven for 35-40 minutes, or until golden brown and pulling away from the sides.

Once baked, remove from the oven and let cool slightly before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens