Jalapeno Jiffy Cornbread
This Jalapeno Jiffy Cornbread is a shortcut cornbread recipe that is perfect as a side dish. So easy to make and delicious!
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: bread, Side Dish
Cuisine: American, Mexcian
Servings: 6
Calories: 64kcal
- 1 box Jiffy corn muffin mix
- 1 egg
- 1 cup canned corn
- 2 tablespoons chopped jalapeno
- ⅓ cup Cheddar cheese
- ¼ cup milk
- 2 tablespoons butter
- 1 ½ teaspoons baking powder;
- pinch salt
Mix muffin mix, egg, milk and melted butter in a bowl.
Add salt and baking powder. Mix again.
Add grated cheddar cheese and finely chopped jalapeno.
Knead the dough.
Grease baking pan with butter or oil.
lSpread out the dough.
Dough will be a little thick.
Bake muffins for 25-30 minutes at 375°f.
Calories: 64kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 207mg | Potassium: 66mg | Fiber: 0.002g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 0.4mg | Calcium: 126mg | Iron: 0.3mg