Sometimes kitchen mess ups can turn into kitchen marvels…. Case in point, my jalapeño cornbread hash. I was intending to make jalapeño cornbread pancakes, but I added a wee bit too much cheese and they weren’t holding together in the pan. No one was witness to my frying pan fit, but it went something like this: Take spatula and pound the flopped pancake into tiny little bits.
Chef Ramsay would’ve been all head turning disappointment. Insert (expletive).
Then it hit me. Turn hellacious mess up into….wait for it…..HASH!
Hell yeah!
So, I scooped out the rest of the batter into a frying pan as if I was going to make a giant pancake and mashed it all together, sauteeing it until it was cooked through.
Then, once it was sufficiently smashed and mashed, (new meaning to “beaten and battered” cuz I pounded that pancake, y’all!) I put it in a pie pan and topped it with more cheddar cheese and a sprinkling of panko to amp up the crispy factor. The batter actually resembled stuffing.
Pop that bad boy under the broiler for a couple minutes and then serve with eggs and bacon. BOOM. Mucho bueno Delish.
Ingredients
- 1 box of Jiffy Corn muffin mix
- 1 egg
- 2 Tb melted butter plus another 2 Tb melted butter
- 3/4 cup milk
- 1 cup grated cheddar (divided)
- 1-2 chopped jalapeños
- 2 Tb panko or breadcrumbs
Instructions
- Combine Jiffy mix with milk, egg, 2 Tb melted butter, 1/2 cup cheddar and chopped jalapeños.
- Pour mixture into a greased frying pan and saute until cooked through. Mix it all up in the pan to make sure it's lightly browned on all sides. Mixture will resemble stuffing.
- Scoop mixture into a pie plate or casserole dish and top with another 1/2 cup of cheese, sprinkle the panko or breadcrumbs and top with the other 2 Tb of melted butter.
- Broil for 2 minutes or until browned on top.
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