Ingredients
- 1/2 tablespoon butter
- 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
- 1 tablespoon chili powder
- 2/3 cup whole milk
- 2 large eggs, stirred to blend
- 1/2 cup drained oil-packed sun-dried tomatoes, chopped
Directions
Preheat the oven to 350 degrees F.
Butter an 8-inch square baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread the batter in the prepared pan. Bake until the corn bread is firm to the touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.
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By JohnnieD1967
Olney, MD
on May 01, 2012
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I have made this a few times, but whenever I make Jiffy cornbread I will add a heaping tablespoon of suger in the batter. I will also sprinkle additioanl sugar on top of the batter as it goes into the oven.
By tablelisa1_8188065
Hagatna, GU
on November 24, 2010
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delicious hit on Thanksgiving day celebration. I say Giada make these on the show, however this recipe is different from what I saw. Would be nice to show her variations on the recipe here for others to try.
By iremadel_13027153
Doral, 48
on July 26, 2010
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Loved the recipe! It had a nice kick to it. Made the recipe in the mini muffin tins...they were a perfect addition to our birthday brunch menu.
Read all 36 reviews