JALAPEÑO CORNBREAD | Better than your grandma’s recipe, and easier

This takes your usual cornbread recipe and blows it out of the water. When you’re having something as delicious as homemade chili you have to pair it with something just as tasty :) And nothing beats this cornbread, I promise. The usual Jiffy recipe calls for one box of mix, one egg, and 1/3 cup of milk. IGNORE that recipe on the back of the box and follow these instructions instead! Ingredients (makes 8 muffins): – One box Jiffy cornbread mix – 1/2 cup creamed corn – half a jalapeño, diced (increase/ decrease this amount depending on how spicy you want them) – 1 egg – 1 tablespoon milk Mix all ingredients together in a bowl, but don’t over-mix. A few clumps are ok! Now put that to the side and let it sit for 10 minutes. Do not re-stir, let the air bubbles work their magic! During this time, preheat your oven to 400 degrees and grease your muffin tin. A little trick that I learned from my mother, who probably learned from her mother, who probably learned from hers, and so on… if you don’t have enough batter for all muffin cups, you should fill the empty ones with water. That way all of the muffins cook evenly ;) Just a little cooking wisdom for you! Now that your oven has beeped saying it’s nice and hot, fill up your muffin tins! Again, do not re-stir the mixture, just scoop a few spoonfuls into each cup. Then fill the empty ones with water and pop those babies in the oven! Cook them for about 12-15 minutes, or until golden brown on top. Final step, smother in butter (hey, I said these were delicious, not healthy) and enjoy!