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You’re getting a quick and easy 3-for-1 recipe here folks!
The base recipe is basic cornbread/corn muffin mix, a quality clone of the major national brand (for a fraction of the cost!), and it will store for a long time!
The second recipe if for sweet corn spoonbread. Easy, delicious, and nostalgic for those of us who were fortunate enough to enjoy Chi Chi’s!
The third takes the second to new heights! Jalapeno and cheddar, the two great tastes that taste great together!
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Cornbread Base:
- 80g All-Purpose Flour
- 80g yellow corn meal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
1. Sift all ingredients together, and store in airtight container until ready to use
2. OR move on to the next recipe
Jalapeno Cheddar Spoonbread:
- 1 large egg
- 1 14.5oz can cream style sweet corn
- 3 tablespoons butter, melted but not screaming hot
- ½ cup sugar
1. Add mix from above recipe into a medium/large mixing bowl
2. Add Egg, cream style corn, butter & sugar
3. Using a whisk, mix very thoroughly.
4. If making Jalapeno Cheddar Spoonbread, move on to next recipe.
5. If making sweet corn spoonbread, pour batter into a well lubricated 8x8 baking dish or brownie pan.
6. Bake at 350 degrees F for 30-40 minutes, until center is set.
7. Allow to cool for 15 minutes and enjoy!
Jalapeno Cheddar Spoonbread:
- The above recipe, picking up from step #3
- 1 jalapeno, diced small
- 2 cups shredded cheddar cheese, divided in half
- 1 jalapeno, sliced
1. Picking up from above step #3, mix in diced jalapeno
2. Fold in one cup shredded cheddar cheese, combining thoroughly.
3. Pour batter into 8x8 baking dish or brownie pan
4. Bake at 350 degrees F for 20 minutes
5. After 20 minutes, remove from oven and top with remaining cheddar cheese and jalapeno slices.
6. Bake for an additional 20 minutes. Top should just begin turning golden brown.
7. Allow to cool for 15 minutes before devouring.
8. Enjoy!
Bone apple yeet!