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!
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.
- 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!
Oh, and soup.
Since, you know, that’s why I made them and all 🙂