Okay - went to the grocery store this morning, and couldn't resist the temptation. This is for JayT - it's not an entree, but it's quite yummy!
Start by preheating the oven to 375F, and cook your bacon. I did decide this wasn't enough - when I make it again, I'll use twice as much:
Now use a pack of Jiffy cornbread mix (or something similar), add garlic powder, then stir to break up any clumps and combine the mix:
Add 1/3 Cup of milk, two eggs, a 2-Cup pack of shredded 4-cheese Mexican mix, and a small can of creamed corn (about 8 oz), then stir to combine:
Crumble up then add your bacon, a couple of diced jalapenos, and most of 1 Granny Smith apple. I will also use more jalapeno next time:
Stir to combine, then fill lined muffin cups with the mix. I highly recommend the foil liners for this, as the cheese will stick to paper liners:
Bake for about 25 minutes, or until a pick inserted in the center comes out relatively clean:
Mmmm-mmm! Cheesy-gooey jalapeno bacon apple cornbread!
And that, my friend, was idea number 6 from yesterday's discussion - hope you give it a try and enjoy!
Now it's noon - time for me to head back to the museum - au revoir!
Edit - one more thought - I usually add cayenne powder to the first step when I'm making cornbread. I will also add that when I make this again.
Start by preheating the oven to 375F, and cook your bacon. I did decide this wasn't enough - when I make it again, I'll use twice as much:
![c1.jpg](/proxy.php?image=http%3A%2F%2Fbegloria.com%2Fthp%2FFood%2Fcornbread%2Fc1.jpg&hash=3403dd8a5399916d1da12f8a509ce03c)
Now use a pack of Jiffy cornbread mix (or something similar), add garlic powder, then stir to break up any clumps and combine the mix:
![c2.jpg](/proxy.php?image=http%3A%2F%2Fbegloria.com%2Fthp%2FFood%2Fcornbread%2Fc2.jpg&hash=2c7ea58535647b71cf59cdfffef4e8d0)
Add 1/3 Cup of milk, two eggs, a 2-Cup pack of shredded 4-cheese Mexican mix, and a small can of creamed corn (about 8 oz), then stir to combine:
![c3.jpg](/proxy.php?image=http%3A%2F%2Fbegloria.com%2Fthp%2FFood%2Fcornbread%2Fc3.jpg&hash=a5f5f6a1855dde1cb8541082817ede1e)
Crumble up then add your bacon, a couple of diced jalapenos, and most of 1 Granny Smith apple. I will also use more jalapeno next time:
![c4.jpg](/proxy.php?image=http%3A%2F%2Fbegloria.com%2Fthp%2FFood%2Fcornbread%2Fc4.jpg&hash=16a0f108224a6f83847948a5ed4a8b6c)
Stir to combine, then fill lined muffin cups with the mix. I highly recommend the foil liners for this, as the cheese will stick to paper liners:
![c5.jpg](/proxy.php?image=http%3A%2F%2Fbegloria.com%2Fthp%2FFood%2Fcornbread%2Fc5.jpg&hash=ee33e8cccedc6e6a479310daf9d13628)
Bake for about 25 minutes, or until a pick inserted in the center comes out relatively clean:
![c6.jpg](/proxy.php?image=http%3A%2F%2Fbegloria.com%2Fthp%2FFood%2Fcornbread%2Fc6.jpg&hash=3c17b8b5e4dfc28b51e1abc1c116e2e1)
Mmmm-mmm! Cheesy-gooey jalapeno bacon apple cornbread!
![c8.jpg](/proxy.php?image=http%3A%2F%2Fbegloria.com%2Fthp%2FFood%2Fcornbread%2Fc8.jpg&hash=65a4f7c3a330320306376c8340693165)
And that, my friend, was idea number 6 from yesterday's discussion - hope you give it a try and enjoy!
Now it's noon - time for me to head back to the museum - au revoir!
Edit - one more thought - I usually add cayenne powder to the first step when I'm making cornbread. I will also add that when I make this again.