Cheesey Jalapeno Cornbread
We just love to get recipes from our readers. This Jalapeno Cornbread is wonderful. We tried this out at a recent potluck. It was a smash! Thanks to Norma for this recipe.
2 boxes Jiffy Corn Bread Muffin Mix
2 C. grated cheddar cheese
1 15 oz. can cream style corn
2 C. sour cream
2/3 C. oil
1 medium onion chopped
4 eggs beaten
1/4 C. chopped jalapenos or more to taste
2 C. grated cheddar cheese
1 15 oz. can cream style corn
2 C. sour cream
2/3 C. oil
1 medium onion chopped
4 eggs beaten
1/4 C. chopped jalapenos or more to taste
Preheat oven to 350 degrees. Blend all ingredients together until smooth, about 3-4 minutes. Fill baking cups 3/4 full and bake in a preheated oven about 20 minutes until done. Check for doneness with a toothpick inserted into top of muffin, if the toothpick comes out clean the muffin is done.
Store muffins if there are any left in an airtight container. I use the extra large cups and this will make about 9.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 