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
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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