Until recently, we were unable to find Jiffy cornbread mix here. Having found it, I searched Pinterest to look for an upgrade to the mix. Below is the enhanced recipe…
Jiffy Mix Jalapeno and Cheese Corn Bread
INGREDIENTS
1 box of Jiffy Corn Muffin Mix
2 Tbsp. of melted butter (I use unsalted)
1/3 cup of milk – I used 2%, but you can substitute whatever you have on hand
1/2 cup of shredded cheddar cheese
1 /2 of 15 oz. can of Niblets corn – drained
1 – medium Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced (optional)
1 egg
INSTRUCTIONS
1. Preheat oven to 375 degrees
2. Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist
3. Grease an 8×8 pan and pour the mixture into the pan
4. Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean
5. Bread will still be very moist when done, don’t let that confuse you with it not being cooked.
NOTES
*Adjust baking time per baking dish. Muffins will be ready on the earlier side of time frame (around 15-20 min., loaf pan will probably take the full amount of time because of the depth of the batter – maybe longer, use the toothpick method. you can use an 8×8 or 9×9 pan to spread the batter out a little, and you are probably looking at closer to 25 minutes.
Here is a straightforward recipe for a quick meal. I came across it in our local Costco magazine this month and decided to give it a try. My suggested changes are in red as always.
Pollo al Coco (Chicken with Coconut)
MIX together –
1 teaspoon cumin. 1 teaspoon paprika and 1 teaspoon cilantro
BLEND into –
4 pieces of chicken cut into cubes ( I used thighs)
COOK in 1 tablespoon of olive oil for 8 to 10 minutes until cooked through
ADD –
1 teaspoon of olive oil
1 small chopped onion
1 teaspoon fresh minced ginger
2 jalapeno chilies minced without seeds (can be omitted)
2 teaspoons minced garlic
SAUTE to blend the spices with the chicken
ADD –
1 can cubed tomatoes
SIMMER 7 to 10 minutes, stirring very frequently.
ADD –
400 ml of coconut milk (next time I would use coconut cream to make a thicker sauce)