I am running low on groceries and I was hungry for something salty, sweet, spicy and tangy. I scoured the cabinets and here’s what I came up with.
1 box of Jiffy corn muffin mix
1 5 oz. can of evaporated milk
About 1/2 cup sour cream
3 Tbs. melted butter
1 tsp. Tabasco sauce
2 green onions, chopped
1/2 green pepper, diced
shredded cheddar and pepper jack cheese
Preheat oven to 375. In a mixing bowl, combine the Jiffy mix, eggs, milk, sour cream and butter till well incorporated (there will be lumps). Add the Tabasco, green onions and pepper. Grease a casserole dish or muffin tin and add the batter. Top with cheese. Bake for about 30 minutes or until sides of cornbread are brown.
Now if only I had ingredients to make chili. If I had a fresh jalapeño and some frozen corn, I would have added those to this recipe.