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Hearty Jalapeno Cornbread
Recipe By: Lynn Webb
Serving Size: 8
Amount Measure Ingredient Preparation Method
1 package cornbread mix separated
1 egg beaten
3/4 cup milk
12 ounces corn kernels
8 ounces cheddar cheese grated
2 ounces jalapeno peppers seeded and sliced
3 tablespoons butter
Melt the butter in a large cast iron pan.
Prepare cornbread batter as directed on package. If ingredients differ from the egg/milk quantities listed here, go with the package instead of this recipe.
Add corn kernels, cheese and peppers, the fold into buttered iron skillet.
*Use more or fewer peppers as desired. This is my heat-tolerance amount.
Bake according to cornbread mix package, then add 10 minutes more. (Bake until uniformly brown and risen.)
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Notes: Rich and hearty. good enough for a light meal by itself.
Per serving: 272 Calories; 17g Fat (54% calories from fat); 11g Protein; 21g Carbohydrate;
67mg Cholesterol; 396mg Sodium
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