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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jalapeño Cheddar Corn Bread Recipe

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This recipe for Jalapeño Cheddar Corn Bread is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (8.5 oz) corn muffin mix
1 egg
1/3 milk
2 Tbs. finely chopped green chilies
½ cup Cheddar Cheese or sharp (whichever you prefer)
½ cup canned corn, drained (Fiesta kind)
Pour little chili juice to taste for a kick
Directions:
Directions:
Preheat over to 400 F. Combine muffin mix, egg, and milk in a 1-qt batter bowl; mix until well blended. Do not over mix. Fold in chilies, cheese, and corn.
Grease your dish (I use a 9-inch Pyrex dish). Fill the dish with the mixture. Bake approximately 40 mins or until cake tester inserted in center comes out clean. (it really depends on your oven)

 

 

 

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