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Jalapeño Cheese Cornbread
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Description
This is the kind of jalapeño cheese cornbread that makes you wanna do a happy dance and scream “boy howdy that was good!” (This is my professional, highly objective opinion, of course).
Ingredients
- 1 box Jiffy Corn Muffin Mix, 8 Ounce Box
- 1 Egg
- ⅓ cups Milk
- 3 ounces, weight Cheddar Cheese, Grated
- 2 Pickled Jalapeños, Diced
- 1 Pickled Green Chili, Diced
- 6 ounces, fluid Creamed Corn
Preparation
1. Preheat the oven to 400 degrees F.
2. In a medium sized bowl, mix the corn muffin mix according to the directions. This is where you’ll need the egg and milk.
3. Add the grated cheese, jalapeños, green chili and creamed corn.
4. Mix it all up, and dump it into an 8×8 pan.
5. Cook for 20-25 minutes. I recommend checking on it at 20 minutes. You’ll know it’s done if you poke it with a toothpick and it comes out clean.
6. Let it cool for about 5 minutes before cutting.
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