The real recipe added 1 pound of crawdads tails to this..we didn't have any, but making it without the crawdad didn't make that much of a difference, to US!

1 box Jiffy cornbread mix

2 eggs

1 1/2 cups grated cheese

1 stick melted butter/margarine

1 teaspoon baking soda

1-2 teaspoon salt or Tony's
creole seasoning

1 can corn, drained
2-3 chopped Jalapeno's
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 cup diced green onions
mix all ingredients well
bake in a 9x12 pan for 35-45 minutes
at 350 degrees

Is that a full cup diced onions or was that a repeat?

Now for the finishing touch.

Once the cornbread is done, cover the top with your favorite shredded cheese. Pop it back in the over for a min. or two until the cheese melts.

that's about how i make my hush puppies.

I do the jiffy to box directions, I add 2 jalapeños, a small bag of frozen corn, 3 tbl spoons of honey, and 1 1/2 cups of cheddar cheese.

Mix it all together spray a cast iron skillet with Pam, dump the corn bread mix in the skillet. Cook at 375 till done.

Thanks Jerry. I may have to try that. It sounds great.

That recipe sounds great. Some years ago I had an Aunt that used to make cornbread like that but it also had little bits of hot breakfast sausage in it. Amazing stuff.

I never realized the misprint for the onions. the second half cup supposed to be green onions.

and by the way, the next time I make this stuff, its gonna have some dead pig in it, either bacon or sausage!!

I tried this yesterday and it was awesome. Definitely gonna try some meat in it next time.

Instead of using the Jiffy Mix, Try the following basic cornbread recipe, It is WAY better than any box mix and easy to make.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1/4 cup sugar -- optional
4 teaspoons baking powder
1 cup milk
1 each egg
2 tablespoons melted butter

Combine corn meal, flour, salt, sugar, and baking powder; add milk, egg, and butter stir until blended, about one minute.

Pour into a greased eight-inch square baking dish and bake at 425 degrees for 20 to 25 minutes until golden brown; cut into two-inch squares.

Some of this corn bread with some breakfast sausage and a big ol' pot of beans. Now that's some eatin'.

nice thd....thanks

All good recepies ,only thing I do different is to use cast iron skillet and put 1-2 T oil in it and heat on stove top until very warm and kinda sizzle swirl oil all around skillet somit get a little up the side and then pour what left into the mixture, stir then pour back into skillet and cook, this prevents from sticking and make bottom of bread kinda brown.
bon appaetite (my best julia childs) voice

oh man, put this on my list for the weekend.

Note to self. That cornbread recipe you were searching for to make on the smoker this weekend has been found.
Thank you sir.

Question ~~ If you use this instead of the Jiffy mix, do you still add the 2 eggs and 1 stick of melted butter?

I would personally go with amounts I quoted in my recipe, 1 egg and 2 tablespoons of melted butter but experiment for yourself. I have also added a drained can of Mexican corn to this recipe and I have also added dices jalapenos to it without changing the other ingredients.

Made this "basic" cornbread last night and it was great. Used a 8 inch cast iron round skillet, but I think we'll try the 10 inch square cast iron skillet next time. Made a great crust. Thanks for sharing this one. Looking forward to trying the "best cornbread recipe ever" recipe too.

You can't beat jiffy corn bread. I've tried tons of scratch recipes. Not even close.

Here's another - more of a true southern variety.

1 cup of corn meal
1 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/3 cup of frozen or fresh corn kernels.
Buttermilk as needed for consistency.
Chopped jalapenos, grated cheese, or whatever you like.
Stir all this together adding buttermilk until it will pour out of the bowl with some spatula help.

Put an 8" or 10" cast iron skillet with a tbs. oil or bacon grease in the oven. When temp. reaches 350 take it out and pour the grease into the batter and stir in. Pour or scrape the batter into the skillet and bake for 30-40 minutes.

I like this cornbread because it doesn't have flour in it. I guess you could add a tbs. of flour just to say you did it. To me that's like putting beans in chili, but everyone to his own.