Jalapeno Cheddar Cornbread |
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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Combine cornbread mix, egg and butter in a mixing bowl.
2. Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
3. Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
4. Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.
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