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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jalapeño Cheese Cornbread Recipe

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This recipe for Jalapeño Cheese Cornbread is from MAVIS' KITCHEN, 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 box Jiffy cornbread mix
1 - 8 oz. can creamed corn
1 cup Cheddar cheese, shredded
Pickled jalapeños, diced (to taste)
Directions:
Directions:
Follow directions on Jiffy box then add in creamed corn, cheese and jalapeños. Allow 5 minutes standing time to rise. Pour into heated, buttered cast iron skillet. Bake at 400º for 20 to 25 minutes. It's ready when the edges turn a little brown and just start to pull away from the side of the skillet.
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
It's best to cook cornbread in a cast iron skillet. Put a tablespoon of butter in the skillet, then let it sit in the pre-heating oven to melt the butter. Swirl the melted butter all around the pan then pour in the batter -- it makes a crispy "crust" on the outside of the cornbread.

 

 

 

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