I love a good cornbread. It's such a good addition to a meal, especially if you have something with a sauce or a gravy. My mouth watered just typing that. I always wanted to make jalapeño cheddar cornbread but I needed to perfect accompaniment. I was happy when I finally made chili because I was able to make this. This cornbread is not spicy at all. I know I am not the person to go to for judgement of spice level but my mother told me it wasn't and you can trust her. My spice tolerance is too high to go based on my palette. You get the taste of jalapeño flavor throughout and the cheese just always makes everything better.
I box of Jiffy cornbread mix
2 tbsp melted butter
1/3 cup milk
1/2 cup shredded shard cheddar cheese
1 jalapeno pepper
Preheat oven to 375°. Cut the top off the jalapeño and cut in half. Take out the rib and seeds then dice.
Add the cornbread mix, egg, milk, and melted butter to a mixing bowl.
Whisk together. You may get some lumps but that is fine.
Add in most of the cheese and diced jalapeño.
Mix together until well combined.
I reserved a small amount of the cheese to add to the top of the cornbread later.
Add the batter to a well greased pan (cooking spray or melted butter).
Put in oven and bake for 25 minutes.
In the last 10 minutes add the cheese and put back in the oven.
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