Jalapeno Cornbread
Moist, and delicious Mexican Jalapeno Cornbread to the last bite
Yield: 8
Calories: 70cal
Materials
- 1 box Jiffy Corn Muffin Mix
- 2 Tbsp. melted butter I use unsalted
- ⅓ cup milk - I used 2% but you can substitute whatever you have on hand
- ½ cup shredded cheddar cheese
- 15 oz. can of sweet corn drained
- 1 medium Jalapeno diced - or 2 Tbsp. of canned jalapeno diced
- 1 large egg
Instructions
- Preheat oven to 375 degrees
- Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist
- Grease an 8x8 pan and pour the mixture into the pan
- Bake at 375 degrees for about 25-35 minutes - or until a toothpick inserted in the middle comes out clean
- Bread will still be very moist when done, don't let that confuse you with it not being cooked
Notes
Nutrition Facts are only an estimate
- Adjust the baking time per baking dish. A loaf pan that will give you the thickest bread will need more time to bake - probably about 35 minutes. An 8 x 8-inch pan will need about 25 minutes. Muffins will only take about 15-20 minutes
- *If you want this bread to pack a little heat, then add some seeds from the Jalapeno - the heat is the white center of the jalapeno. Simply remove the inside of the jalapeno and scrape the inside to remove and white veins
- If you want to double the recipe and add cream-style corn, double the cornbread boxes, cheese, jalapeno, and eggs. Only use 2 Tbsp. of milk. Use creamed corn, but leave out the whole kernel of corn. Only use 2 Tbsp. of melted butter. Of course, You'll need a 9x13 pan and bake for 25 minutes or until done
Nutrition
Calories: 70cal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 83mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 0.1mg