Servings: 8

1 Box Jiffy Cornbread Mix 1 Box Jiffy Cornbread Mix
3 Eggs 3 Eggs
1 bunch green onions, chopped 1 bunch green onions, chopped
1 small yellow onion, diced 1 small yellow onion, diced
1 Bell Pepper, diced 1 Bell Pepper, diced
8 oz Block Pepper Jack Cheese, grated 8 oz Block Pepper Jack Cheese, grated
1 lbs The Best Stop Boudin, uncased 1 lbs The Best Stop Boudin, uncased
Cajun Seasoning, to taste Cajun Seasoning, to taste
Onion Powder, to taste Onion Powder, to taste
Garlic Powder, to taste Garlic Powder, to taste
1 stick of butter 1 stick of butter
10 oz container of Pepper Jelly 10 oz container of Pepper Jelly

Preheat your oven to 400 degrees Fahrenheit.
Prepare the Skillet: Heat up an 11-inch skillet with a stick of butter until melted and hot. This will give your cornbread a nice, buttery crust.
Mix Ingredients: subheading: Mix Ingredients:
In a large bowl, combine the Jiffy Cornbread Mix, eggs, chopped green onions, diced yellow onion, diced bell pepper, grated pepper jack cheese, and the uncased boudin.
Season with Cajun seasoning, onion powder, and garlic powder according to your taste preferences. Mix until well combined.
Bake: subheading: Bake:
Pour the mixture into the hot, buttered skillet. Bake at 400 degrees for about 35 minutes or until a toothpick inserted into the center comes out clean.
Add Pepper Jelly: subheading: Add Pepper Jelly:
After 35 minutes, pull the skillet out of the oven. Spread the pepper jelly evenly over the top of the cornbread.
Final Bake: subheading: Final Bake:
Return the skillet to the oven and bake for an additional 5 to 6 minutes, allowing the jelly to melt into a glaze on top.
Serve: subheading: Serve:
Let it cool slightly before cutting into pieces. Serve warm for the best flavors.