Jiffy Roasted Corn And Jalapeno Cornbread Recipe

Ingredients for Jiffy Roasted Corn And Jalapeno Cornbread

• Whole Kernel Corn
• 1/2 medium yellow onion, finely chopped
• Red Bell Pepper
• 2 tablespoons unsalted butter
• Jiffy Corn Muffin Mix
• 1 large egg
• Heavy Cream
• 1/4 cup diced jalapeños (adjust to taste)
• Sharp Cheddar Cheese
• 1 tablespoon honey

How to Make Jiffy Roasted Corn And Jalapeno Cornbread

1. Preheat oven to 350°F (175°C).
2. 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.
3. Melt butter in a sauté pan over medium heat. Add chopped onion and red pepper; sauté for 3-5 minutes, until softened.
4. Add roasted corn to the pan and sauté for another 2-3 minutes, until some kernels start to brown.
5. In a separate bowl, whisk together egg, corn liquid, and sour cream (or heavy cream).
6. Add the Jiffy corn muffin mix to the wet ingredients and stir with a fork until just combined.
7. Stir in diced jalapeños and cheddar cheese.
8. Gently fold in the hot sautéed corn and vegetable mixture.
9. Pour batter into the prepared 8x8 inch baking dish.
10. Bake for 15 minutes.
11. Remove from oven; drizzle evenly with honey.
12. Return to oven and bake for another 5 minutes.
13. Let stand for 10 minutes before cutting and serving. Enjoy!