Boudin Cornbread

Name: Boudin Cornbread
Total time: 35 min
Cuisine: American
Ingredients: 1 lb The Best Stop Boudin (Uncased); 1 Yellow Onion; 1 Bell Pepper; 1 bunch Green Onions; 3 Large Eggs; 1 Box Jiffy Corn Muffin Mix; 8 oz Pepper Jack Cheese(grated); 0.5 cup Half & Half; 1 stick Butter; 10 oz Pepper Jelly

35m

Serves 1

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Boudin Cornbread

facebook.com

35m

Serves 1

Directions

1Uncase 1 pound of Best Stop Boudin.
2Add 1 yellow onion, 1 bell pepper, and 1 bunch of green onions to the bowl with the boudin.
3Crack 3 large eggs into the bowl.
4Pour 1 box of Jiffy corn muffin mix into the bowl.
5Mix all ingredients in the bowl until well combined.
6Add 1 (8oz) block of pepper jack cheese, finely cut into pieces, to the mixture and incorporate it well.
7Place 1 stick of butter in an 11-inch skillet and melt it in a preheated oven at 400 degrees Fahrenheit.
8Pour 1/2 cup of half & half into the cornbread mixture and mix until fully incorporated.
9Carefully pour the cornbread mixture into the hot, buttered skillet, spreading it evenly.
10Bake the cornbread in the oven at 400 degrees Fahrenheit for 35 minutes.
11Remove the cornbread from the oven and, while hot, spread 1 (10oz) jar of pepper jelly evenly over the top.
12Place the cornbread back into the oven at 400 degrees Fahrenheit for an additional 5-6 minutes to let the jelly melt and soak in.

Ingredients

1 lb The Best Stop Boudin (Uncased)
1 Yellow Onion
1 Bell Pepper
1 bunch Green Onions
3 Large Eggs
1 Box Jiffy Corn Muffin Mix
8 oz Pepper Jack Cheese(grated)
0.5 cup Half & Half
1 stick Butter
10 oz Pepper Jelly

Equipment

Mixing bowlKnife11-inch SkilletOven

Tips

If you don't make boudin yourself, buy "Best Stop" brand.
Grate the cheese finely if possible; if not, cut it into small pieces.
Spread the cornbread mix evenly in the skillet.
Apply the pepper jelly while the cornbread is hot from the oven to allow it to melt and absorb.
Bake until golden brown and cooked through for best results, then layer on the pepper jelly on top and back in the oven for 5-6 mins

Boudin Cornbread

35m

Serves 1

facebook.com

Boudin Cornbread

facebook.com

35m

Serves 1

Directions

1Uncase 1 pound of Best Stop Boudin.
2Add 1 yellow onion, 1 bell pepper, and 1 bunch of green onions to the bowl with the boudin.
3Crack 3 large eggs into the bowl.
4Pour 1 box of Jiffy corn muffin mix into the bowl.
5Mix all ingredients in the bowl until well combined.
6Add 1 (8oz) block of pepper jack cheese, finely cut into pieces, to the mixture and incorporate it well.
7Place 1 stick of butter in an 11-inch skillet and melt it in a preheated oven at 400 degrees Fahrenheit.
8Pour 1/2 cup of half & half into the cornbread mixture and mix until fully incorporated.
9Carefully pour the cornbread mixture into the hot, buttered skillet, spreading it evenly.
10Bake the cornbread in the oven at 400 degrees Fahrenheit for 35 minutes.
11Remove the cornbread from the oven and, while hot, spread 1 (10oz) jar of pepper jelly evenly over the top.
12Place the cornbread back into the oven at 400 degrees Fahrenheit for an additional 5-6 minutes to let the jelly melt and soak in.

Ingredients

1 lb The Best Stop Boudin (Uncased)
1 Yellow Onion
1 Bell Pepper
1 bunch Green Onions
3 Large Eggs
1 Box Jiffy Corn Muffin Mix
8 oz Pepper Jack Cheese(grated)
0.5 cup Half & Half
1 stick Butter
10 oz Pepper Jelly

Equipment

Mixing bowlKnife11-inch SkilletOven

Tips

If you don't make boudin yourself, buy "Best Stop" brand.
Grate the cheese finely if possible; if not, cut it into small pieces.
Spread the cornbread mix evenly in the skillet.
Apply the pepper jelly while the cornbread is hot from the oven to allow it to melt and absorb.
Bake until golden brown and cooked through for best results, then layer on the pepper jelly on top and back in the oven for 5-6 mins