Friday, February 24, 2012

Cheesy Jalapeno Cornbread



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!

Ingredients:

1 box Jiffy cornbread mix (8.5 ounces)
1 egg
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

Directions:

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.

Sherylyn

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