Beth’s Amazing Cornbread

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Ingredients:
2 boxes Jiffy Muffin Mix (240g/box)
1 1/4 C Cream Corn (380g)
1-2 Jalapeño Peppers Chopped
1 egg
1/2 c. grated cheese

Jiffy Corn Muffin Mix Clone
1 1/3 C flour
1 C cornmeal
1/2 C sugar
2T baking powder
1t salt

Time: 40min / Servings: 12 / Calories per Serving: 202

Instructions:
Heat the oven to 350F (or 180C) Grease pan (you can use 2 square baking pans, 18 standard muffins or 36 mini muffins) If you are making your own Jiffy Corn Muffin Mix mix those ingredients first.  Then pour all other ingredients into the bowl and stir well with a fork.  Pour batter into greased baking pan or muffin tins.  Bake for 15-20 min or until toothpick comes out clean.

Jamie’s Adjustments:
I got this recipe from my roommate in Hong Kong who is an AMAZING cook.  I am lactose intolerant and this is NOT a lactose free recipe.  However, as far as corn bread goes the lack of milk and butter makes it not so horrible for my stomach and so I can usually handle it with a little help from a lactaid pill.  I’ve also made it lactose free by cutting out the cheese and creamed corn and using 1/3C soy or almond milk, 2T oil and 1/4C minced canned corn instead.

Sometimes I can get canned green chiles easier than Jalapeño peppers and so then I use 2T green chiles.  If you can’t get either of those you can either go without or you can use fresh peppers.  Just be sure to use less than called for above as fresh tend to be spicier (not always though).  I would also suggest cooking them a bit ahead just to soften them up.

 

Robb’s Notes:
None at the moment.  

 Credit Where Credit is Due: Beth, you’re awesome.  🙂

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