This super easy Roasted Chili and Cheddar Cornbread is made possible by hacking a box of Jiffy Corn Muffin Mix into a semi-homemade recipe. Don't worry, it'll taste just like you made it from scratch despite just a 5 minute prep time.
If you are making your own buttermilk (I always do because it's so easy), simply add the vinegar to the milk and stir. Let it sit for a few minutes to thicken and curdle.
Next, stir the boxed mix with the egg, buttermilk and greek yogurt. Stir until well combined and there are no pockets of dry mix throughout.
Fold in the cheese and peppers.
Pour into a greased loaf tin (preferably greased with bacon fat for extra yummy flavor) and bake at 350F for about 25 minutes, or until a toothpick comes out clean.
Notes
While roasted green chilis and cheddar is a favorite flavor combo of mine, feel free to shake things up to your liking. Here are just a few options I could think of, but don't feel limited:
Savory: bacon, ham, sausage, jalapeños, black beans, canned/frozen/fresh corn kernels, sun dried tomatoes, sautéed onions, scallions, different cheeses, spices, fresh herbs