Bread · Sides

Texas Candy Cornbread

I have successfully finished my Christmas shopping. It only took two days this year, and I’ve surprisingly finished a lot sooner than I normally do (I’ve been known to start Christmas shopping on December 23rd). All of the presents are wrapped neatly under our tree, so now we can relax….sorta.

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While out and about yesterday, I stumbled upon a really neat antique store in the middle of the city. I found a few presents there, and a lot of vintage (40’s, 50’s era) Christmas ornaments that I wanted, but refrained, to buy for myself. This antique store had a lot of unique vendors, but only one little section dedicated to cookbooks (my specialty!). So, I thankfully walked out of there without having spent a dime on myself.

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While trying to decide what I would treat myself to for lunch, I found a little pho restaurant tucked away in Moore. Moore is overrun with chain restaurants, so you really have to go searching for the locally-owned ones. Rob & I frequent Alfredo’s Mexican restaurant, and I have eaten at a fantastic Indian buffet a few times as well.

This pho restaurant was phenomenal (or, pho-nomenal?), but I probably shouldn’t have gotten the LARGE bowl of steak & meatball pho. That was a lot of pho. The waitress also recommended coffee jelly in my thai tea, which was the best recommendation she could have ever made. I AM addicted to coffee.

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When I made this White Chicken Chili last weekend, I found a box of Jiffy corn muffin mix in my pantry and decided to make cornbread with it. I wanted to spice up the cornbread, though, so I stood at my fridge seeking inspiration. I was down to the very last of my shredded cheddar cheese, so I thought I’d throw that in.

That’s when I spotted it…my coveted jar of candied jalapenos, also known as “Texas Candy“. I only had a few slices left (I put that stuff on EVERYTHING; sandwiches, nachos, burritos…) so I thought I could top my corn muffins with them.

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It turned out perfect! The sweet little candied jalapenos were nice to bite into while eating the cornbread. These guys are just a tad bit spicy, but the sweetness really works well with everything. I wish I could have added more cheese, but like I said, I was down to the very last shred.

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Texas Candy Cornbread

  • Servings: 3-6
  • Difficulty: Easy
  • Print

A sweet and cheesy cornbread that has a spicy kick.

Ingredients

  • 1 (8.5 oz) box Jiffy corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup sliced candied jalapenos, drained

Directions

  1. In a large bowl, combine the corn muffin mix, egg, milk and cheddar cheese. Stir until well blended, but batter will still be slightly lump. Let batter rest for 5 minutes at room temperature (this is for a better crown on the muffins).
  2. Grease a 6 cup muffin tin and preheat oven to 400 degrees. Pour batter into muffin cups, filling cups 2/3 full. Top each with 2 or 3 jalapeno slices.
  3. Bake for 15-20 minutes or until golden brown. Let cool before popping out of muffin tin.

Step-By-Step Instructions

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In a large bowl, combine the corn muffin mix, egg, milk and cheese. Stir until well mixed, but still slightly lumpy. Let rest for 5 minutes at room temperature (for maximum crown effect on the muffins).

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Preheat oven to 400 degrees. Spray a 6 cup muffin tin with cooking spray. Pour batter into muffin cups, filling cups 2/3 full.

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Place 2-3 jalapeno slices on top of batter. Bake for 15-20 minutes or until golden brown. Let cool before popping out of the muffin tin.

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7 thoughts on “Texas Candy Cornbread

    1. It was literally just a, “hmm…I wonder how I can make this cornbread mix better!?” moment…and it worked out well! If you can find candied jalapenos, I highly recommend it!

      1. I might have to find a way to candy them myself, because I haven’t seen anything like that here. I haven’t been looking for it either so I might find some locally. 🙂

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