Red Pepper Cornbread & Soup ~ a comforting meal for a winter's day


Winter just won't go quietly.  Just when we think spring might be around the corner, here comes another blast from Old Man Winter.  On a cold snowy day, I often turn to a big pot of soup to make everything better.  Sometimes I'll make a skillet of cornbread to go along with it.  As much as I like eating a ~ made from scratch homemade cornbread ~ I will usually just crack open a box of Jiffy Cornbread Mix.  It's cheap, easy, quick, good and has been part of our family's pantry since I was a child.

This time I added a 1/2 cup of diced red peppers and a 1/2 cup of drained canned corn to the prepared box mix.  I like making my cornbread in my trusty cast iron skillet, just like Grandma Bunni used to do.  It's always enjoyed, especially after coming in from the cold...


2 comments:

  1. Love the idea of adding in some extra corn and red peppers to the corn bread. No shame in Jiffy, that stuff is delicious!

    Jen@HealthyFoodandFamily

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    Replies
    1. Hi Jen!
      Yeah, Jiffy sure is good. Back in the 80's, when Marie Callender's was getting famous for their sweet cornbread, I would mix 1/2 a box of Jiffy's Yellow Cake Mix, an egg & 1/2 the liquid called for with a prepared box of Jiffy Cornbread Mix. It makes the cornbread raise higher, taste sweeter & is similar in taste to Marie Callender's version for a WHOLE bunch cheaper. :)

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