Well, yet another snow storm is passing through the East. Not shocking as it is the 368th one this year (I may be slightly exaggerating). It seemed like the perfect opportunity to come home early and make a quick side for tonight’s chili: cornbread.
On snow days it seems the right thing to do is to have a warm, comforting meal and embrace the white wonderland. My husband plans on making chili and spicy cornbread cake seems to be the perfect accompaniment. While I am not typically fan of premade mixes, Jiffy Corn Muffin Mix has been a staple in my mother and grandmothers kitchens for as long as I can remember. So, of course it was a staple in mine as well. I went on a grain-free rampage a few months ago but I did manage to find one lonely box in the very back of the cupboard about to expire. I had to do the sad little box justice. The basic recipe on the back of the box is the one I used. You just add milk and an egg.
I decided it needed some love though. After all, this poor little box was neglected for so long. Scallions, cheese, red onions and hot sauce added in make for a happy cornbread. You can use your imagination and add whatever you would like though.
In addition to mixing the hot sauce in, I poured some on top as well. I also mixed some white cheddar cheese into the batter. If you really want some cornbread magic, place an iron skillet in a cold oven. Turn it to 400 degrees and let it warm up while you make the mix. When it is time to pour in the batter, place a tablespoon of butter in the hot pan and swirl, then pour in batter. You will get an amazing crust!
Post questions and comments below. Happy snow day!
Ingredients:
1 box Jiffy Corn Muffin Mix
1/3 cup milk
1 egg
¼ cup diced red onion
¼ cup green onions (scallions)
½ cup cheddar
Hot sauce, to taste
1 Tbsp butter
Directions:
-Place iron skillet in oven. Set temperature to 400 degrees.
-Briefly stir muffin mix, milk and egg until combined.
-Mix in onion, scallions, cheese and hot sauce.
-Swirl butter in hot skillet*
-Pour batter into hot skillet. Put a few dashes of hot sauce on top.
-Place in oven and bake 20-25 minutes until a knife inserted in the middle is clean.
*Notes: in place of an iron skillet you can use a cake pan, brownie pan or any other oven-proof dish. Cooking times may vary so check at 20 minutes and every 3 minutes thereafter.
The Ruby Kitchen 
I like to add corn, diced green onion & some extra crispy bacon crumbled to the batter. A little oil will help kept the butter from burning in the hot skillet :)
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A perfect side for a perfect snowy nights meal, this sounds like a delicious cold nights meal. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!