Ingredients for Jiffy Roasted Corn And Jalapeno Cornbread
- 1 (14 3/4 ounce) can whole kernel corn, drained (reserve liquid) OR 2 cups fresh corn kernels
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup butter, melted
- 1 (8.5 ounce) package Jiffy corn muffin mix
- 1 large egg
- 1/2 cup heavy cream
- 1/4 cup chopped fresh jalapenos
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon honey (optional)
- 1 tablespoon corn liquid (reserved from drained can of corn)
- 1/2 cup milk (optional)
- 1/2 cup sour cream (optional)
- 1/2 cup buttermilk (optional)
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How to Make Jiffy Roasted Corn And Jalapeno Cornbread
- Preheat oven to 350°F (175°C).
- Roast corn: If using fresh corn, roast kernels (removed from cob) on a baking sheet at 375°F (190°C) for 10-15 minutes, or until slightly browned.
- Melt butter in a sauté pan over medium heat. Add chopped onion and red pepper; sauté for 3-5 minutes, until softened.
- Add roasted corn to the pan and sauté for another 2-3 minutes, until some kernels start to brown.
- In a separate bowl, whisk together egg, corn liquid, and sour cream (or heavy cream).
- Add the Jiffy corn muffin mix to the wet ingredients and stir with a fork until just combined.
- Stir in diced jalapeños and cheddar cheese.
- Gently fold in the hot sautéed corn and vegetable mixture.
- Pour batter into the prepared 8x8 inch baking dish.
- Bake for 15 minutes.
- Remove from oven; drizzle evenly with honey.
- Return to oven and bake for another 5 minutes.
- Let stand for 10 minutes before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
43g
Fat
54g
Carbs
14g
