Spicy Sweet Cornbread

READY IN: 40mins
Recipe by Carrie A

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

Top Review by amfraguela

This is really very simple and very good. I enjoy making it in a mini muffin pan - excellent "pop-in-your-mouth" bites for Super Bowl Sunday!

Ingredients Nutrition

  • 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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