This is a cheater recipe for cheaters.
I just want to get that out of the way before we get started unless you think this is going to be one of those complicated from-scratch recipes. It’s not. You can always make it that way, but I certainly didn’t.
My secret to delicious cornbread?
I’m not a spokesperson, but I would be very open to the possibility. Give me a call, Jiffy.
Every time. If you try to serve me savory cornbread, I’ll side-eye you until you rethink your life. I mean, unless it’s full of cheese or gold or something. I want sweet cornbread. Period. Every time.
So moving on… If you thought sweet corn muffins just weren’t enough then you have an answer to ‘what can I shove in these to make them awesome?’ Cheese. And spices. Oh, and you can bake them in this sweet vintage cast iron muffin tin.
I mean business, ya’ll.
What kind of cheese do you want to use? I don’t know. What do you think tastes good with cinnamon? I used fontina because it’s what I had, but anything slightly melty and semi-solid to hard cheese that you like would work. White cheddar, brie, gouda… I think it’d be great with just about anything, but something that pairs well with sweet? Well, that’s a winner.
Then you’re going to cube your cheese into about 1 inch cubes and throw into a little bowl. Top with cinnamon and chili powder then give them a little shake shake shake to coat the outsides. Bury them in the muffins and cover with the rest of the cornbread. Done and done.
What you end up with is a mouthful of cheesy savory/sweet cornbread dream bites. These were so good and simple! The cinnamon pairs with the honey sweet cornbread, while the cheese is gooey and slightly spicy from the chili powder.
I ate a few right from the oven with coffee and reheated the rest for the enchiladas I showed you not too long ago. You best believe I love anything that reheats well.
1 box of Jiffy mix yields about 6 muffins, but the recipe doubles easily to make a dozen or more to suit your crowd.