Bread Index

  • Corn muffins - Boston Market
  • Chili Cheddar Shortcakes

Boston Market Corn Bread

Makes - 36 muffins

2 boxes Jiffy corn muffin mix
1 box butter recipe cake mix
5 eggs
2/3 cup milk
1 1/3 cups water
1/2 cup butter (softened)

Preheat oven to 350 degrees F

Mix all dry ingredients.

Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans.

Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.

Allow to cool slightly in the pan (until pulls away from side a bit).

Remove from pan and serve warm.

Chili Cheddar Shortcakes
From Deborah Brenton
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar, grated coarsely (about 1 1/2 cups) (See Tip 1)
4 2-inch pickled jalapeño chilies, seeded and minced (wear rubber gloves) (See Tip 2)
1 cup sour cream (See Tip 3)
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and
blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour
cream, and stir the mixture until it just forms soft but not sticky dough. Knead the dough gently 6 times
on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6
rounds. (See Tip 4) Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F.
oven for 15 to 17 minutes, or until they are golden.
Yield: 4 servings
Tip 1: By using the cheese I had in my refrigerator, I found that substituting ½ of the cheddar cheese
with Monterey Jack cheese, mellowed the flavor very nicely.
Tip 2: Canned jalapeño peppers work well too. I use 1 ½ unseeded canned peppers, chopped.
Tip 3: In lieu of using up items in my refrigerator, I substituted 2 T. of medium Tostitos cheese dip in
place of 2 T. of the sour cream. The small amount of extra spice and smoothness did well.
Tip 4: Because the dough is so moist, I have found it’s quite easy to plop balls onto the tray, rather
than roll them out.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

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