This is one of my favorite sides to have with either chili or fried chicken. It tastes great and it’s quick. You can adjust the heat by seeding the jalapenos or not, as desired.
You may bake this as individual muffins or as a pan of cornbread. Follow the directions for the corn bread mix, but probably it’s a good idea to grease the pans with some vegetable oil.
Ingredients:
2 boxes of Corn Bread mix, follow the instructions on the box, but read the instructions below.
1 can of yellow Corn, drained well
Jalapenos to taste, about 1/4 to 1/2 cup chopped. If you are not seeding the jalapeños, I would recommend 1/4 cup.
Preparation:
Mix together the corn bread mixture omitting ¼ of the wet ingredients (in other words, if the recipe calls for 1 cup of milk, then only use ¾ of a cup).
Then mix in the corn and jalapenos and bake as recommended. You may need to increase your baking time slightly, due to the whole corn in the mix.
Quick and Spicy Jalapeño Cornbread Recipe
Ingredients
Equipment
Method
- Mix together the corn bread mixture omitting ¼ of the wet ingredients (in other words, if the recipe calls for 1 cup of milk, then only use ¾ of a cup).
- Then mix in the corn and jalapenos and bake as recommended. You may need to increase your baking time slightly, due to the whole corn in the mix.