Can we talk cornbread?

I like Jiffy mix.

If I were making it, I would pat the jalapenos dry, cook the jimmy dean (obviously) and pat dry, just add the cheddar, saute the onions, mushrooms and bell peppers until tender and remove excess oil.

Just follow the directions on the box and add the above ingredients to the mix.

To me, cooking it in a cast iron pot is the way to go. You may want to briefly warm the pot on the stove before putting it in the oven.

I think the key to avoid it being sloppy is not over doing it on the onions and bell peppers. They will likely continue to give off water while cooking.

Give it a try and make adjustments if needed the next time.

I cheat and use Aunt Jemima's. 2 cups of meal, 2 eggs, @ 6 T of oil ( bacon grease if you have it), and enough milk or buttermilk to make the batter pour ( barely) from a spoon. Grease a hot skillet, pour in the batter, and bake at 425 for 20 + minutes until golden on top.

thank you folks! gonna finally get off my butt and download the recipe book.

No mix for me....2 cups cornmeal, 1/2 cup flour, 2 tsp baking powder, 2 eggs, enough milk to make a batter, and 1/4 cup melted butter or bacon grease. Stir in whatever you want: diced green chiles or roasted red peppers, grated pepperjack cheese, crumbled cooked bacon, corn kernels....peeled crawfish tails & chopped green onion.....or take it into the sweet with 2 T maple syrup or Steen's plus some chopped pecans and fresh blueberries or blackberries.

quote:

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throw in some jalapenos

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The key to any good cornbread.

thanks!

will report back

Aunt Jemima recipe bacon grease in the cast iron skillet once the oven is at 400 F put in the batter to the pan then the oven. If you put sugar in the mix shoot yourself.

Martha White. Jiffy is too sweet for my taste.