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...


  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!


    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. :)


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...