I've already posted this recipe on the Creamy Chicken Tortilla Soup post, because it is fantastic with it. But I decided to post this by itself for future reference. It's the only way I make cornbread now!
1 box Jiffy cornbread mix (8.5 ounces)
1/4 cup butter or margarine (melted)
1/3 cup milk
2 tablespoons diced pickled jalapeno, drained well
1 cup shredded cheese
1/8 teaspoon salt
1. Combine corn bread mix, egg and butter.
2. Add remaining ingredients and mix well.
3. Place cornbread in greased muffin tin or greased 8 x 8 casserole dish.
4. Bake at 375 degrees for 15-20 minutes.