It took me way too long to try this recipe
Do you like cornbread? Of course you do. How about cheesy cornbread with some heat? EVEN BETTER 🔥
I'm pleasantly surprised with how much I like these and how my first try was a success. That doesn't happen often!
Enjoy these with some chili or soup if it's freezing where you are like it is here in Denver ⛄️
Jalapeño Cheddar Cornbread
- 2 boxes Jiffy cornbread mix
- 2 eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese, divided
- 1 large jalapeño, diced small with seeds removed (Note 1)
- Preheat oven to 350
- Add cornbread mix, eggs, milk to a large mixing bowl and whisk to combine
- Add in ½ cup cheese and jalapeños and gently stir to combine
- Pour into baking dish (I always line with parchment paper for easy clean up and serving)
- Top with rest of cheese and thin sliced jalapeño, if desired
- Bake for 30 minutes
- Let rest for 5 minutes and then slice and serve!
Note 1 - use one large jalapeño with seeds removed for less spice and up to 2 jalapeños with seeds included for maximum spice 🔥🔥🔥
Note 2 - like I say in more recipes, but a block and shred the cheese yourself. Worth the extra 3 minutes of work 😻
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