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Confession: to my knowledge I’ve never made cornbread from scratch before. (GASP!) I know my mom did, but I only jumped in when a Jiffy mix was involved, and you know what? I’m OK with that.
Whew! I feel better now getting that off my chest!
I do aspire to one day make homemade cornbread – perhaps this recipe – but when it came time to make something to go alongside my split pea soup all I had was a Jiffy mix. And all was right in the world.
BUT WAIT!!! I couldn’t just let it go all plain and naked! I had to spice it up a little…or a lot. You see, every now and then I’ll buy a can of chipotle peppers in adobo sauce for one recipe, and then end up saving the rest for who knows how long. I can’t tell you how many times I’ve had to throw them away because they were a little…ahem…expired. Not this time though!
When I was in the fridge searching for the chipotle peppers I also found about 2 ounces of goat cheese and instinctively pulled it out.
I had no idea what I was getting myself into. Y’all, I know I can be dramatic sometimes, but these corn muffins will change.your.life.
CHIPOTLE GOAT CHEESE CORN MUFFINS
- 1 box Jiffy corn muffin mix (or your favorite cornbread recipe that makes an 8 x 8 pan)
- 1 egg
- 1/3 cup milk
- 2 Tbsp butter, melted and cooled
- 2 chipotle peppers in adobo sauce, minced
- 2-3 oz goat cheese, crumbled
Preheat your oven to 400. In a bowl whisk together the egg, milk, and melted butter. Gently fold in the corn muffin mix until the dry ingredients are just incorporated. Then gently fold in the minced chipotle peppers and crumbled goat cheese. Don’t overmix; you want it to be evident that the peppers and goat cheese are in there! Spoon into a greased muffin pan, filling each cup about 2/3 full. Bake at 400 for 15-18 minutes until a toothpick inserted comes out clean.
This is the perfect combination of spicy, sweet (from the corn and the butter), and salty (from the goat cheese). Plus they look and sound super fancy too!
Serve with butter.
Oh, and soup.
Since, you know, that’s why I made them and all 🙂
Happy Tuesday!
These muffins rock!!
I don’t think there would be any damage done to chipoltes being put in snack size freezer bag and frozen. Would be easy to take out when beginning muffins and let them thaw slightly and then add. I hate to waste anything that I can freeze for later. Great cooking with Jiffy Mix that most of my family likes better than my cornbread. All friends of my age group love it though because we grew up with Moms or Grandma’s who made their own and baked it in an iron skillet. To each his own and I will try this one as it sounds so luscious!!
Chipotles and goat cheese- two of my favorite ingredients! Mix them into cornbread = YUM! Fabulous idea, Heather!
My Roasted red peppers always go bad, too! Gross. And sad, because oh how I heart them…maybe they’ll find their way into cornbread soon 😉 This sounds tasty good!
This is a brilliant combination! I would never think to mix in chipotle and goat cheese into cornbread. Sounds wonderful.
Great way to fancy up a box mix!
These look awesome!
Ooh, these look fun! Don’t get totally freaked out by what I am about to say…..I once found a earwig, a.k.a “pincher bug” in a box of Jiffy corn bread. No joke!! So for the sake of poor little me, you need to make up a recipe for corn bread. Purty-please!
I think I’ve only made homemade cornbread once when I was helping mommy out haha…other than that I’ve only used Jiffy
I’ve never made my own cornbread either but have you seen hodgekins mill whole wheat variety? Not bad!
These look so good…hubs would love them!! 🙂
Love that! I bet those were amazing.
I’ve never used chipotle in adobo before! I guess it’s time to start since these look outta this world delicious. Oh and anything involving corn bread or goat cheese is tops in my book 🙂
yum i love using box mixes as a base and then making something more “homemade” and you added goat cheese…. so they have to be good!
Goat cheese & chipotle. swoon. <3 spicy corn muffins!
I heart spicy corn muffins! But then again, it seems these days I’ve been going for anything with a solid “kick”!
I’m a firm believer in jazzing up boxed mixes…works great and adds a personal touch without all the extra labor and ingredients!
Jiffy mix is just so easy! Great way to spice it up!
I love Jiffy mix cornbread! Classic! But– yours looks especially delicious, all jazzed up like this!
We use Jiffy all the time too. This sounds so good, reminds me of Mexican cornbreand but better!
Goat cheese AND corn bread? Well I think I just might sin today… 😉
I love corn bread and have made MANY a batches from a Jiffy box…but in the spirit of being a kitchen warrior, I think it’s time to make some from scratch. 🙂
Love that you made your own version of corn muffins… made me start thinking what else you can add to the Jiffy mix…
I had something so similar to these at the 4 seasons, the spices really do wonders for up-ing the taste factor of these little muffins. Nothing beats homemade, great recipe!
I love that you took the Jiffy corn mix and dressed it up! I’m actually making homemade corn bread for the first time tonight!
I love this idea! I’ve only bought canned chipotle peppers a few times and it is difficult to use them all up before they go bad.
Mmm… I just made corn bread this weekend – goat cheese pimento !! 😀
great minds think (sorta…) alike, but I should have made muffins too… next time !!
There is totally no shame in using Jiffy! I spice cornbread up with cayenne, corn kernels and a dash of honey … I love the goat cheese/chipotle combo!
Love the addition of goat cheese & chipoltle peppers 🙂
We’re big fans of Jiffy Corn mix in our house too 🙂
I seriously <3 goat cheese 😉
These look awesome. I’m on a goat cheese kick lately, so perfect. Also, I like the idea of a chipotle kick.
I do the same with a can of chipotle in adobo! I usually end up throwing the can away though. This is a great way to use it up. And thanks for linking to my cornbread!