Name: Jalapeno Cheddar Cornbread
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Ingredients: 1 (8 1/2 ounce) box Jiffy cornbread mix; 1 egg; 1/4 cup butter, melted; 1/3 cup milk; 2 tablespoons canned jalapeno peppers, diced and drained well; 1 cup cheddar cheese, shredded; 1/8 teaspoon salt (optional)

Very easy, savory cornbread recipe using jiffy cornbread mix.  Can add 1/4 cup sliced green onions if desired.  If you don't like too much spice, add less jalapenos!  I actually use a whole 4 ounce can of jalapenos!  I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out.  I live at high altitude, so I add 2 tablespoons flour.  Recipe edited to include milk.

Jalapeno Cheddar Cornbread

(8 1/2 ounce) box Jiffy cornbread mix

butter, melted

milk

jalapeno peppers,

cheddar cheese, shredded

salt (optional)

Combine cornbread mix, egg and butter in a mixing bowl.

Add remaining ingredients.  Combine well.  Mixture will be thick and lumpy.

Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.

Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

I agree with the other reviewers that these are delicious. I really like the slight sweetness of Jiffy mix and they're really light. I will make again but will reduce the butter and cheese by half. I didn't use salt - none needed.  I used 2 aluminum/disposable mini bread loaf pans and cooked for 20 minutes. They were still very loose in the center but I think from so much butter and cheese. Would be perfect for a black iron skillet or cornbread pan!  They do rise a little so don't fill batter all the way  to top of skillet/pan.

Jalapeno Cheddar Cornbread

Prep Time: 3 minutes

Cook Time: 20 minutes

Total: 23 minutes

Servings: 4

Author : KPD123

Ingredients

Instructions

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