Best Jiffy Corn Bread Recipe

Jiffy Corn Bread with Added Creamed Corn🌽

This recipe is the most delicious recipe for cornbread I have ever found. The addition of creamed corn just makes this cornbread moist and much like a dessert to be quite honest. 👌🏼 This cornbread recipe is fast, it’s easy… it won’t get stuck in your throat! 😉 Does that ever happen to you?

Anyhow, I believe you and your whole family will love it! (Not sponsored in anyway. I just love it. It’s my go to recipe.)

Cornbread recipe:

2 eggs

2 boxes of Jiffy Corn Muffin Mix

2/3 cup milk

14oz can of creamed corn

2 Tablespoons butter

Put an 8” or 12″ cast iron pan in the oven at 375F for about 15 minutes. *

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes. Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate.

*I’ve also made it into muffins and also in a loaf pan instead of the cast iron pan.

ENJOY!!

Check out my ham and beans for a good bowl of soup to go with it! here

A Quick White Chicken Chili Recipe

Today, my husband came home early from work because he was down in the back, again. 😞 He had a long drive home, and then I heated up a water bottle and sent him off to bed. Poor guy! I know all about horrible back pain. It ain’t no fun!

Meanwhile, I got busy on a cozy fall meal. A quick white chicken chili for when he woke up. 😊

I had previously shopped at ALDI and this was a last minute dinner idea, but I had everything I needed already on hand. (ALDI is our favorite store!👍🏼)

Here’s what you’ll need:

2 large chicken breasts or tenderloins-cubed

8 small sweet peppers-cubed (variety of color)

3 stalks of green onions-chopped (I like to use scissors)

Seasonings to your taste: garlic powder, smoked paprika, salt, pepper, basil & thyme

1 T chicken base (optional)

2 cans of great northern beans (Any white bean will do.)

1 can of chicken broth

2 C water

1 small bunch of cilantro

1 pint heavy whipping cream

*And if you want it a little spicy add some chili flakes or green chilis. 🌶

Directions:

Cook the chicken in a skillet with olive oil and butter. Slightly undercook it so that when you continue cooking it with all the vegetables, it doesn’t get tough.

Remove from skillet and sauté peppers and onions adding a little more oil and butter.

Add the chicken back in and then the remainder of the ingredients except the heavy whipping cream. You’re going to bring everything to a boil, and you don’t want the cream to curdle. Once boiled and the chicken is completely done, add in the cream and bring it to a slow simmer. Now you’re ready to serve!

It is so yummy!

I must admit I went back for a couple bowls. 😉 It was a perfect meal for this cozy, fall day. And hopefully it will help the hubby feel better too!

I also made my favorite cornbread recipe to go along with this yummy chili.

Here is the link to that recipe: cornbread

Do you like a white chili? **************************Here’s a little fall video I made for ya to put you in the cozy mood. 🤗🍁