Jalapeño Cornbread

We ate a lot of cornbread growing up and it is one of those foods that I never make the same way twice.  I love to add in jalapenos, corn, cheese, butter, sugar, blueberries – you name it.  Sometimes it turns into more of a corn cake.  This one leans toward the savory side.  We enjoyed it with the Mahi and some Chardonnay!

What to buy:
  • 1 box Jiffy corn muffin mix
  • 2 eggs
  • 2 tablespoons white sugar
  • 1/3 cup milk
  • 1 and 1/2 cups frozen corn (or fresh)
  • 1/3 cup jalapenos (i used ones from a jar)
  • honey and butter for serving
  • could add a 2/3 cup cheddar cheese and i don’t think anyone would complain….

What to do:

  • preheat oven to 400
  • blend ingredients and pour into a small-medium size casserole dish (or use muffin tins)
  • bake for 15-20 min or until the center is set
  • serve with honey and butter!

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