"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cornbread Recipe

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This recipe for Cornbread, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tony Neve-Lytle, TX
Added: Monday, October 12, 2009


2 - 4 boxes of Jiffy Cornbread/Muffin mix (3 will fill 8X8 pan)
eggs - according to cornbread package instructions
milk - according to cornbread package instructions
1/2 lb. ground meet or sausage (Jimmy Dean or Owens; generic brands are too fatty)
1/2 c. to 1 c. diced onions - personal preference
butter/margarine/olive oil - personal preference
garlic powder to taste
salt to taste
pepper to taste
Jalapeņos chopped to taste
small can of sweet kernel corn with juice
1 - 2 T. flour
1 - 2 c. Cheddar or Colby cheese grated

Preheat oven according to instructions on Jiffy box.
Prepare cornbread according to package instructions and set aside.
Saute onions in the fat of your choice along with the spices and Jalapeņos.
Brown the meat making sure to break up clumps. Drain the fat and add the onion mixture and corn with juice. Mix well. Add flour to thicken mixture.
Grease your pan of choice and pour about 1/3 of the cornbread mixture into the pan. Let this sit for about one minute before adding other ingredients (this allows the mixture to rise a little). After one minute, spoon out the meat mixture on top of the cornbread then layer your cheese on top of that. Spoon the rest of the cornbread mix on top of cheese layer (if you haven't covered all of your cheese layer, just mix up another box of cornbread mix and fill in the gaps).
Bake according to box instructions. You may need to add a little time to cook center (toothpick test useful here).

Personal Notes:
Personal Notes:
I use Joy Peppers brand sliced Jalapeņos. They are sweet and spicy pickled Jalapeņo peppers.




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