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.
Cheesey Jalapeno Cornbread
This cornbread is so yummy!
Ingredients
- 2 boxes Jiffy Corn Bread Muffin Mix
- 2 cup grated cheddar cheese
- 1 15 ounce can cream style corn
- 2 cup sour cream
- 2/3 cup oil
- 1 medium onion chopped
- 4 eggs beaten
- 1/4 cup chopped jalapenos or more to taste
Instructions
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.
Print Recipe
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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 restaurant recipes. 
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