BOSTON MARKET CORNBREAD

I love Boston Market restaurant but I do not remember ever having their cornbread.  I will say though, that if I had ever eaten some I do not think I would have forgotten it. I pinned this recipe a while back from The Sister's Stuff blog.   I made this recipe tonight and it was seriously the easiest thing ever to make.   My family loved it and I will definitely be making it again soon!

BOSTON MARKET CORNBREAD

 

1 Box Jiffy Yellow Cornbread Mix

1 Box Jiffy Yellow Cake Mix

 

OR

 

2 Boxes Jiffy Yellow Cornbread Mix

1 Box Duncan Hines Butter Golden Cake Mix

Preheat oven to 350 degrees.

Mix up each box separately according to directions on the box and then combine in a large bowl.
Pour into a greased and floured 8 X 8 pan if you are using the Jiffy Mixes Only. (I used Baker's Joy)
Pour into a greased and floured 13 X 9 pan if you are using the Duncan Hines and Jiffy Cornbread
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

If you cannot find Jiffy Yellow Cake Mix the recipe says you can use Duncan Hines Butter Golden Cake Mix ONLY.

NAVAJO CORNBREAD

 This post should be called the "Confessions of a Carb Girl"!  

I think I could live happily ever after if carbs simply had no effect on my waist, rear end, or general health!  I absolutely love them.  So, when I made this cornbread for supper the other night, I knew I was going to be in trouble.  I literally could devour this entire recipe by myself...that's how much I love it.  For that reason alone, I do not make this recipe very often.  I ate wayyyy too much!  Oh my goodness, when it comes out of the oven is the best time to eat it, in my opinion.  It is so cheesy and flavored just right with green onions and peppers.  The jalapenos add just a little kick (I would even add more if my family would let me).  

I have added a pound of seasoned, cooked ground sirloin into the recipe and it becomes a one dish meal.  You could even serve it up with guacamole or a green salad.  I actually served this with my Chicken Tortilla soup recipe and homemade guacamole.  This recipe makes a 13 x 9 pan of cornbread.  

I have given this recipe out so many times and it is one of my families favorites.  It is a perfect recipe for an upcoming cool day.  Give it a whirl...I bet it won't be your last!

NAVAJO CORNBREAD

1 cup of cream style corn

2 eggs

1/2 cup sour cream

1 cup milk

1/3 cup canola oil

1-1/2 cups yellow cornmeal

3 teaspoons baking powder

1/4 cup of jalapenos diced very fine

1 tablespoon salt (some people feel like this is too much - cut to 1/2 tbsp. if you like)

1 cup grated colby jack cheese

1 cup green onions, chopped

In a large bowl, combine corn, eggs, sour cream, milk and canola oil.

Next add baking powder.  I sprinkle each teaspoon over the top of the cornbread mixture and then whisk to make sure it is well combined.

Next add the green onions and jalapeno peppers.

Add the cheese and salt.

Now, pour in the corn meal and stir to combine.

Spray a 13 x 9 pan with cooking spray to keep from sticking.

Pour in the cornbread mixture.

Pop in the oven for approximately 1 hour at 350 degrees or until firm and golden brown.

Voila, you have "carb heaven"! 

Just thought I would "doctor" this photo to show you how I truly feel about this recipe...ha!

CLICK HERE FOR PRINTABLE RECIPE

enjoy!