What To Serve With Brisket: Jiffy Jalapeno Cornbread (+More Great Ideas!)

🧂 Ingredients

• 17 oz Jiffy corn muffin mix

  (2 8.5-ounce boxes)
• 3 large eggs

  (at room temperature)
• ¾ cup buttermilk
• ½ cup sour cream
• 4 oz diced jalapenos

  (1 4-ounce can, or 3-4 diced fresh jalapenos can be used)
• ¼ cup red bell pepper

  (diced, about ½ a pepper)
• ¼ cup butter

  (½ stick, melted)
• 1 cup cheddar cheese

  (optional, grated)

Instructions

• 1 Preheat your oven to 400°F (205°C) and grease or butter a 9-inch square baking
  pan or a 10-inch cast-iron skillet.
• 2 Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk,
  sour cream, jalapenos, red bell pepper, melted butter, and optional cheddar
  cheese. Mix until well combined then transfer into your prepared baking dish or
  cast-iron skillet.
• 3 Bake at 400°F (205°C) for 30-35 minutes, or until golden on the edges and top
  and an inserted cake tester or butter knife comes out clean. *If your top is
  browning too quickly, place a sheet of aluminum foil over the cornbread for the
  last 10-15 minutes of baking time.

Nutrition Info