Ingredients
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1
-
1
-
1/4
-
1/3
-
2
-
1
-
1/8
-
-
-
-
-
-
-
-
Directions
Jalapeno Cheddar Cornbread,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.,Well not sure why but had to cook this recipe almost 2 times as long may be the oven is not set right due to old residents may have used oven for heat during cold weather. At 30 min was brown on edges and center was a bit too moist so cooked a bit longer still have not tried it yet and now it looks okay but still moist in center,I followed Felicity’s tweaks with a few of my own. I decided to use muffin cups. I lessened the butter she suggested by two tablespoons and kept the cheese at a cup. The two large fresh jalapeno’s, I seeded and cut in chunks. The cup of canned corn was an excellent addition. Because of the moistness and melted cheese, I learned it’s best to wait a few minutes for them to cool or they will fall apart.
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Steps
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1
Done
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Combine Cornbread Mix, Egg and Butter in a Mixing Bowl. |
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2
Done
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Add Remaining Ingredients. Combine Well. Mixture Will Be Thick and Lumpy. |
|
3
Done
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Place Cornbread in a Greased Muffin Tin, Mini Muffin Tin or 2-Quart Casserole Dish. |
|
4
Done
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Bake at 375 Degrees For 15-20 Minutes or Until Cornbread Is Golden Brown. |
