Cornbread…Ain’t Nuthin’ Wrong With That
Sometimes you have a dish of food in front of you so fucking sexy, you want to sop it up with a biscuit. Or in the case of this recipe, a big ol’ piece of crumbly, moist cornbread. This recipe kicks the shit out of regular Jiffy Cornbread Mix (yup, the little blue box of stuff) with the addition of whole kernel corn and roasted chiles. Top it off with some shredded cheddar and bake for a pan of straight up comfort. I’m not gonna lie, I’ve seen Eve eat this with her hands, butt-naked like a wild animal, looking around all wide-eyed waiting for someone to catch her. And then, the next day, when someone finds the devoured remains in the pan, she bats her pretty, little eyelashes and plays innocent. The girl has skills, I tell you. Fucking skills.
Green Chile Cheddar Cornbread
2 packages of Jiffy Cornbread mix
8 oz. of whole corn kernels
3 oz. of roasted green chiles
1/3 c. of milk
1/4 c. of cheddar cheese
Preheat the oven to 400°. In a large mixing bowl, slosh together all of the ingredients except for the cheese. Let chill out for 3-4 minutes, enough time for you to do a round of tequila shots as a mini-pregame. Lube up an 8 in. round baking dish with butter or cooking spray. Pour out the batter into the dish and top with the shredded cheese. Bake for 25 minutes and then let rest for 5 minutes before serving.