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Recipe for jalapeno cornbread using jiffy mix

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Recipe for jalapeno cornbread using jiffy mix

I acquired this recipe from the friend who's a caterer. This is actually the best cornbread you have ever had! It can make a 13x9 pan----extra moist! Make use of the jalapeños within the jar and chop (about 1/2 cup chopped). Go to whichever your preferred unseasoned cornbread package is. If you are using Jiffy Mix, omit the sugar.

Ingredients Diet

  • 3 (7 ounce) packages cornbread mix
  • 1 large sweet onion. diced
  • 2 cups shredded colby-monterey jack cheese
  • 2 large eggs. beaten
  • 2 1 ⁄2 cups dairy or 2 1 ⁄2 cups buttermilk
  • 1 ⁄2 cup vegetable oil
  • 3 teaspoons sugar
  • 1 (15 ounce) can creamed corn
  • 6 ounces chopped jalapenos

Really was quite good and thus simple to make - the five minute prep time is accurate (out of the box the 45minute baking time). My buddies ate up (even though they will eat anything). It really works out (a minimum of mine did) a lot more like a corn pudding or spoon bread - yes, it is very moist. I believe the next time I'd use a combo of fresh and creamed corn. It also needed some cumin

Chose to make this within my small muffin tin cooked in the same temp for 18 minutes. great being an appetizer after some sour cream combined with Taco Seasoning to finish it off. from the charts

Excellent recipe - simple to do and flipped from my baking pan clever as might be. Super tasty - love the contrast between your sweetness from the bread with little small kicks of jalapeno occasionally. I'd used a can of chopped eco-friendly chili's with some chopped jalapeno's inside a jar. Very tasty. I can not get commercially made cornbread mixes up here accustomed Paula G's Cornbread Mix (Cornbread Mix ) and recommend it. And when I would add. this really is the only method to eat canned creamed corn.

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