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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Well, love peppers, and cheese, and well sweet cornbread. How can you go wrong. It's cheap, easy, and delicious! Great with chili or even a hearty bean soup. Also I usually make this amount to have left overs. It's wonderful by itself just smothered in butter. Surprisingly it is not that hot..a little spice with a little zing from the peppers being pickled Ingredients:
2 (8 1/2 ounce) packages jiffy cornbread mix |
1 cup finely chopped pickled jalapeno pepper |
2 cups shredded sharp cheddar cheese |
1 cup sweet corn (optional) |
Directions:
1. In a large bowl prepare cornbread as directed on the box of cornbread.
2. Add corn, cheddar cheese and finely chopped pickled jalapeños.
3. Mix all ingredients together.
4. Separate mix into two 9x9-inch greased pans.
5. Follow the instructions on the cornbread box for baking.
6. I usually bake at 350°F for about a half hour or until you can insert a toothpick and it comes out clean.
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