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
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