Real Corn Cornbread (With Jiffy Mix)

I took someones advice with the green chiles and cheese and it was AMAZING! It should have it's own recipe on this website!!! I wasn't able to add the creole or the sweet cream corn and it still came out perfect. I cooked it at 425 but for only 20 minutes so it wasn't dried out at all and there was a nice crisp crust at the top ( I made the muffins ) and instead of grating the cheese I did chunks so I could get nice pockets of cheddar throughout the muffin. I strongly suggest adding the green chiles and cheese! You can always add more chiles and cheese and make it as strong as you like but the original idea has a nice hint of flavor that keeps it from over powering the whole thing. Quick Tip: If you are using a muffin pan and get to where you have used up all of you batter and some of the cups don't have batter in them, put water in the empty cups before placing in the oven to promote even cooking.

My variation on this Jiffy Mix box receipe is slightly spicy: Ingredients: 2 8-oz boxes Jiffy 2 large eggs 1/2 cup milk 4 oz can chopped green chilies 1 tsp creole seasoning 1/2 cup shredded cheddar cheese Making according to same recipe below. Do not drain chilis. I make this variation yearly for our chili cookoff at work and it's a big hit!

Easy, deliciously different, and my husband loved it!

Made as stated with superb results. Not too pudding like and not too dry! :)

Holy Moly!! This cornbread is unbelievably delicious!! I made it just as written (used light sour cream) and it was HEAVENLY! Thanks for sharing!!