Jiffy Corn Bread w/ Creamed Corn and Jalapeño Monterey Jack Cheese
2 boxes of Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
- 14 oz can of creamed corn
- Shredded Monterey Jack Jalapeño Cheese
- 2 tablespoons butter
Put a #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, 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 cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate