Jalapeno Cheddar Cornbread

KPD's Note:

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.

• Total Time: 23 mins
• Prep Time: 3 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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.

Reviews

[AliBee]

Wow! These were fantastic. I made them in mini-muffin tins and they made 20. I used the jarred pickled jalapenos--maybe 3 or 4 T--and chopped them up myself. Insanely yummy!

[Chef #1191192]

Yum!

[strindo]

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.