Mexican Corn Bread... Jiffy quick
During the school year I have very little time to spend putting together meals. Most of the day is enjoyed in helping the kids with their schoolwork and doing lessons. As much as I adore playing in the kitchen I do like to do some other things with my free time. This cornbread is so fast and easy to make but best of all it is super moist and all four of my kids love it. Try it with your favorite soup or chili.
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| This is served with my Southwest Chili |
Take 2 boxes Jiffy cornbread mix, add 1 cup shredded cheddar
Whisk 1 cup of milk with 2 eggs
Add milk/egg mixture to dry ingredients
Add 1 can creamed corn to the batter
Add 2-3 chopped jalapenos (add more if you would like spicier)
Pour mixture into heated and greased cast iron skillet
Bake in at 375 until golden brown and set
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