Fall fell fast on Brooklyn this week. Nothing calls for a weekend baking project like a cold snap. However, weekends are also time for meal prepping and other household projects (a.k.a. fitting a week’s worth of stuff into two days), so there are a handful of shortcuts I’m willing to take.
This recipe uses boxed Jiffy corn muffin mix along with a few add-ins. I don’t purport it to be the most true-to-form, but it is delicious. It would be a great base for cornbread stuffing on Thanksgiving. It’s also flexible — if you have another idea for a fruit + cheese + herb combo, try it! (And let me know how it is.)
Cornbread with Apple, Cheddar, and Sage
This recipe makes a great base for cornbread stuffing as well as a side for weeknight meals. I served this with seared pork chops and roasted Brussels sprouts.
- 1 box Jiffy (or other cornbread) mix (plus the ingredients needed to make the mix)
- 1/2 apple peeled, cored, and small diced
- 1 ounce cheddar cheese shredded
- 1 tbsp sage finely chopped
- 1 tbsp butter
Prepare the cornbread mix according to package directions. Set aside.
Melt the butter in a small saucepan over medium heat and saute the apple until slightly softened, about 3-4 minutes. Add the sage, stir, and remove the mixture from the heat.
After allowing it to cool slightly, fold the apples and sage into the corn muffin mixture along with the cheese.
Pour the batter into a greased baking vessel of your choice, and bake according to package directions (for Jiffy mix, 400° for 20-25 minutes).