Friday, February 18, 2011

Spoonbread (with Jiffy mix)

Recently, I threw together the ingredients (minus the beer) for the Bowl o' Red chili mix from Cibolo Junction Thomas had been given a while back. While it finished cooking in the slow cooker, I decided we needed to have some cornbread to go with it. I like cornbread, but it often tends to be on the dry side, so rather than just following the instructions on the back of my Jiffy mix, I decided to see if I could find a spoonbread recipe that used the Jiffy mix.

This was my first experience with spoonbread. I learned about it recently on this blog and it made me ever so curious! Fortunately, I found a recipe that called for my Jiffy mix and whipped it up. Here it is, with my alterations:

1 box Jiffy cornbread mix
1 can cream corn (the orig. recipe called for an 8-oz. can, but I used the normal size)
1 c sour cream
2 eggs
1/2 c oil
1/2 tsp salt
I also added about 2 Tbsp flour to compensate for the additional cream corn
  1. Preheat oven to 375°F. Grease square baking dish. [I put a little bit of butter in my 9"*9" glass Pyrex and put it in the preheating oven]
  2. Mix all ingredients together. Pour into baking dish. The original recipe suggests the dish be a "hot, greased skillet."
  3. Bake until a toothpick comes out clean when inserted in center; original recipe says this should be about 35 minutes, but it probably takes 45 minutes or more.
  4. Serve with your favorite chili! We found that when we served it right away, it was pretty soft and crumbly, but on leftover night, it was able to be sliced like standard cornbread (still moist, though).

The spoonbread went perfectly with this chili - which was pretty darn good itself!

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