Saturday, April 9, 2011

Zesty Cheddar Jalapeno Cornbread

Cornbread is so versatile. It's perfect any time of the year, because it can go from a 4th of July picnic in the summer, next to a bowl of chili in the fall, with soup in the winter, and as a salad in spring. This particular cornbread kicks it up with jalapeno and a subtle mix of cheese. It makes great muffins and is wonderful to take to a backyard bbq. I enjoy this with a big bowl of Jambalaya or soup. The base is made from Jiffy Cornbread Mix and it's like 50 cents a box. Enjoy!!
2 boxes Jiffy Cornbread Mix

2 eggs

5 Tbl. butter melted

1/2 cup sour cream

1/2 cup milk

1 (4oz) can diced jalapenos (drained well)

1 1/2 cups frozen corn niblets (thawed and drained)

1 cup shredded cheddar cheeese

Mix all ingredients and bake at 350 degrees for 30 minutes or unti golden brown and set.

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