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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jalapeno Cornbread Recipe

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This recipe for Jalapeno Cornbread, by , is from Gholson 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!

Contributor:  
Contributor:  
Stephanie Segler

Category:
Category:

Ingredients:  
Ingredients:  
1 box of Jiffy Cornbread
1/4 c sliced jalapenos, diced up
1 tbsp of the juice from the jalapeno jar (for extra heat only)
1/2 can cream of corn
1 egg
1/3 c milk
1/3 c shredded cheese
2 tbsp vegetable oil

Directions:
Directions:
Preheat the oven to 400

In a cast-iron skillet, add vegetable oil and place in the oven to get the skillet hot. In a bowl, mix the above ingredients together. Once the skillet is warmed up, add the mixture in the skillet and cook for approximately 15-20, or until just turning a golden brown on top.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5-10 minutes
Personal Notes:
Personal Notes:
Years ago, I decided to try something a little different by adding a few extra ingredients when I was making chili one night. This turned out so fluffy and flavorful. (Not like Jiffy needs any help, but this is really good)

Side note: I tone it down just a little for my youngest since he's a bread fan by excluding the jalapeno juice or only putting 1/8 c of diced jalapenos.

 

 

 

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