This recipe is very easy. I’m not sure if it originally came from “Jiffy” because the box mix is what you use and doctor up! Jiffy, a Chelsea Milling Company was established in 1901, as a traditional flour mill. By early 1930 they had expanded into the retail prepared baking mix market with our first “JIFFY” Mix product. Today, “JIFFY” is the market share leader in retail prepared muffin mixes. It’s a good product that is really cost effective and adapts to recipes well as a time saver!
Our daughter Michelle has been into jarred jalapeno’s lately, so I made this corn bread to accompany the Voodoo Shrimp that I prepared for dinner recently. This cornbread is savory and delicious. If you don’t like too much spice, add less jalapenos. If you like more heat, add more! Served warm with a little butter and even a little honey, it’s hard to put down!
1 (8 1/2 ounce) box Jiffy Cornbread Mix
1/4 Cup Butter, melted
1/3 Cup Half and Half
Jalapeno Peppers, jarred, diced and drained well
1 Cup Cheddar Cheese, shredded
Whisk eggs and combine with melted butter in a mixing bowl.
Stir in corn bread mixture.
Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
Place cornbread in a greased baking stone, pan or muffin tins. (I doubled my batch)
Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.
Slice and serve warm!
This was perfect with the spicy Voodoo Shrimp dish!