Sage Cheddar and Red Pepper Cornbread

Ahhh, yes.  Another way to use that Jiffy Corn Muffin Mix to impress your punky friends and WOW your tastebuds.  Witness: Sage Cheddar and Red Pepper Cornbread!

Little sprinkles of red, how we love ye...

Little sprinkles of red, how we love ye...

Awww, yeah!  The Jiffy Corn Muffin Mix strikes again!  But this time, instead of a sweet tooth, we dive into the savory category with this easy, quick sage cheddar and red pepper cornbread recipe.  And total cost?  About $5 I’d say.  Jiffy Mix is a cool $.69 in the grocery store, cheese was $5 from the Farmer’s Market and I used about half of it, red pepper was like $1.28 and I used half of that, one egg, and some milk and butter.  I mean, GET ‘CHER CHILI ON, PEOPLE!  Also great as a happy hour snack with a coupla margaritas, eh?  I’m just sayin’…

Round baking tin (or leftover takeout tin)
Mixing bowl
Cereal bowl
Big knife
Spoon or spatula
Measuring cup

1 box Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
3 Tbsps butter
1/2 cup sage cheddar (sliced then crumbled)
1/2 cup chopped red bell pepper (about 1/2 a big red pepper)

Heat the oven to 400º F.

First crack the egg into the cereal bowl and add the milk, stirring together with the fork.  These are your “wet ingredients,” as my hero Ina Garten would say!

Then pour the contents of the Jiffy Mix into the mixing bowl and slice-up 3 Tbsps of butter, mashing it all together with the fork until crumbly.  And this, as Ina would say, are your “dry ingredients”!  (I love Ina, I really do.  Oh, have I mentioned that?)  If you decide to invest in a new tool, you can make your life ALOT easier at this juncture with a pastry cutter, which looks like this, (from a blog called Holy Basil):

This one's all sleek and black.  Mine's not that fancy, but same general idea.

This one's all sleek and black. Mine's not that fancy, but same general idea.

It’s great for mashing up the butter with the Jiffy mix and you can also cut the butter from the stick with this and your slices are made instantly!

So, now you pour your “wet ingredients” into your “dry ingredients” and use the fork to stir it all together.  It’ll be lumpy and yellow – mmm, so appetizing, eh?  Bear with me, please, people.

Add the 1/2 cup crumbled sage cheddar, (another Farmer’s Market find!  And she gave me a deal on it too – $5 when it was labeled $7.14 – how great is THAT?), and the 1/2 cup chopped red bell pepper, and again, stir all together with the fork.

Now butter-up the round baking tin/Chinese leftover container and pour the mixture in using the spoon or spatula.  It’ll be really lumpy – do not be scared my friends!  Just smooth it out to the edges as best you can and pop it in the oven for 20 minutes, or until the top is sorta puffed-up and the overall color is pretty golden brown.  Remove the cornbread from the oven and butter the top for that added yumminess!  And now for the best part of course…


Ooh, wonder who's enjoying it NOW?

Ooh, wonder who's enjoying it NOW?

Works great as a side dish, a snack, or like I said, a little happy hour appetizer.  Also goes with brunch, or breakfast, or maybe a midnight hunger pang cure, or…  You get the idea.


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